Innie or Outie

This is a simple over-night or day before recipe. As with many spaghetti sauces and stews, this tastes even better when refrigerated for 8 to 10 hours after cooking is completed.

Tangy Shredded Pork Roast

1 one and one-half pound pork roast
1/2 large onion (julienned)
1 tablespoon paprika
2 tablespoon brown sugar
1/2 teaspoon pepper
1/2 cup white vinegar
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon mustard powder
1 teaspoon minced garlic paste
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper

Mix paprika, brown sugar and pepper. Rub all over pork roast. Place pork and onion in crockette (or crockpot on low) and cook for two hours. After two hours turn pork over and cook for two more hours.

Mix vinegar, soy sauce, Worcestershire sauce, mustard powder, garlic paste, sugar, and cayenne pepper. Pour sauce into crockette and cook for 8 to 10 hours more.

While still in crockette, separate pork with fork and serve over rice or a bun. (For added flavor, place in a container and refrigerate for 8 to 10 hours, then reheat and serve.)