Difficulty: Easy - for beginners
Dietary guidance: n d
1 chopped onion
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tablespoon paprika
2 tablespoon Worcestershire sauce
2 tablespoon mustard
1 1/2 teaspoon salt
1 1/4 teaspoon ground black pepper
4 pounds pork shoulder blade roast
Mix onion, ketchup, cider vinegar, brown sugar, tomato paste, paprika, Worcestershire sauce, mustard, salt and pepper in the crock pot
Cut pork shoulder into fours. Cover meat with mixture. Cook on LOW for 8 hours or until cooked and tender.
Remove meat and set slow cooker on HIGH. Shread meat with forks. Put meat back in the crock pot and let simmer until sauce is thickened.
Serve on ciabatta rolls.