Ingredients
1 pork picnic shoulder, about 5 pounds
2 carrots, shredded
1 green bell pepper, diced
1 red onion, diced
8 Kaiser rolls, for serving
For the barbecue sauce:
2 cups 100% natural ketchup (no corn syrup or preservatives)
1½ cups light brown sugar
3 tablespoons tomato paste
3 tablespoons apple cider vinegar
2 tablespoons molasses
¼ teaspoon garlic powder
Instructions
1 pork picnic shoulder, about 5 pounds
2 carrots, shredded
1 green bell pepper, diced
1 red onion, diced
8 Kaiser rolls, for serving
For the barbecue sauce:
2 cups 100% natural ketchup (no corn syrup or preservatives)
1½ cups light brown sugar
3 tablespoons tomato paste
3 tablespoons apple cider vinegar
2 tablespoons molasses
¼ teaspoon garlic powder
Instructions
- Place the pork picnic shoulder in a large crock pot. Sprinkle the shredded carrots and diced green peppers and onions around and on top of the pork, and fill the crock pot with water until the pork shoulder is three-fourths covered. Turn the crock pot on.
- Meanwhile prepare the barbecue sauce: In a large bowl combine the ketchup, brown sugar, tomato paste, vinegar, molasses, and garlic powder; stir until well mixed.
- Remove the pork from the crock pot (leave the veggies in) and remove the excess fat with a sharp knife. Chop or shred the pork. Remove the veggies from the crock pot using a large slotted spoon, then drain the all the water from the crock pot, reserving 1 cup. Stir the hot liquid into the barbecue sauce mixture, then put the chopped or shredded pork and vegetables back into the crock pot. Stir in the barbecue sauce, cover, and cook on high for 1 hour more. Serve on Kaiser rolls.