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12 servings
Ingredients:
1/2 cup white wine1 teaspoon white pepper2 teaspoons liquid smoke flavoring4 cloves garlic2 teaspoons freshly ground black pepper2 tablespoons hot pepper sauce3 tablespoons Worcestershire sauce5 pounds boneless pork chops2 tablespoons barbeque sauce2 medium onions, finely chopped1 medium green bell pepper, finely chopped1 medium red bell pepper, finely chopped1 medium yellow bell pepper, finely chopped
Instructions:
In a bowl, mix the wine, white pepper, liquid smoke, garlic, black pepper, pepper sauce, and Worcestershire sauce.Place pork in a slow cooker, and cover with the sauce mixture.Cover, and cook 4 to 5 hours on Low, or until the meat shreds easily.Shred the pork with a fork.Mix in the barbeque sauce, onion, green bell pepper, red bell pepper, and yellow bell pepper.Continue cooking 30 minutes, or until vegetables are tender.Place pork in a strainer to remove excess liquid, pushing down with a large spoon to extract as much moisture as possible.Liquid may be reserved as a dipping sauce.
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