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Recipe of the Month
Slow-Cooked Pulled Pork
By Rebecca Clark
2/3 Cup Worcestershire Sauce
½ Cup Ketchup
¼ Cup Firmly Packed Brown Sugar
¼ Cup Tomato Paste
One Medium Onion, Chopped
One Tablespoon Yellow Mustard
Two Tablespoons White Vinegar
3 ½ lbs. Boneless Pork Shoulder, Trimmed and Cut Into 4 Pieces
In a 6 quart crock pot, mix all ingredients except pork. Once combined, add pork, turning to cover. Cook on low for 8-10 hours. Remove pork and shred with two forks. Return pork to crock pot and stir into sauce. To serve, spoon ½ cup onto a sandwich bun. Yummmmm!
From the Fredericksburg Lodge #794
“Recipes, Remedies and Ramblings” – 2012
Lodge Officers
Sal Pacheco, Worshipful Master – wm@fredericksburgmasons.com
Randall King, Senior Warden – sw@fredericksburgmasons.com
George Hahn, Junior Warden – 17glh91@gmail.com
Chuck Ramsey, Secretary – sec@fredericksburgmasons.com
Duke Davis, Senior Deacon - duke@rockindd.com
The Guiding Light / Jan. 2016 16