- pound of pork shoulder - 10.5 Pieces
- chopped onions - 1/2 cup
- clove garlic - 1 piece
- brown sugar - 1/4 Glass
- dry mustard - 1 teaspoon
- salt - 1/2 teaspoonfuls
- Ground black pepper - 1/4 Teaspoon
- ketchup - 2 glasses
- sauce Worcestershire - 1/4 Glass
Cut the pork shoulder with 1/4 inch slices. Partial freezing will make it easier to cut. In a saucepan, combine sliced pork, onion, garlic, sugar, dried mustard, salt, pepper, ketchup and Worcestershire sauce, mix well and cover with a lid. Cook on low heat, stirring, 6 - 8 hours or until the meat is tender. Or: in a brazier or large saucepan combine pork, onion, garlic, sugar, dry mustard, salt, pepper, ketchup and Worcestershire sauce, mix well. Bring to a boil, reduce heat, and cover. Cook over low heat, stirring 2 1/2 - 3 hours or until the pork is soft.
Servings: 8