AT HOME RECIPES

INSTRUCTIONS

WE LOVE THIS RECIPE. SUCH A UNIVERSAL TASTE THAT GOES GREAT ON NEARLY EVERYTHING AND CERTAINLY GOOD ENOUGH TO BE SERVED ON ITS' OWN. PLEASE ENJOY!

INGREDIENTS:

- ONE 5-7 LB BONE-IN HAM (WILD BOAR WORKS GREAT)

- YELLOW MUSTARD (JUST ENOUGH TO ACT AS A BINDER)

- YOUR FAVORITE BBQ RUB (WE LIKE REDMOND'S RED ROCK BBQ)

- 1 1/3 CUPS OF BROWN SUGAR

- 4 TABLESPOONS OF BUTTER

- 6 OUNCES OF PINEAPPLE JUICE

- 1/2 CUP OF HONEY

STEPS:

1. COAT THE ENTIRE HAM WITH A THIN LAYER OF MUSTARD, THEN GENEROUSLY SEASON IT ALL OVER WITH YOUR FAVORITE BBQ RUB.

2. IN THE BOTTOM OF THE CROCKPOT, MIX TOGETHER 2/3 CUP OF THE BROWN SUGAR, THE BUTTER, PINEAPPLE JUICE, AND HONEY.

3. PLACE THE SEASONED HAM ON TOP OF THE MIXTURE.

4. COVER AND COOK ON LOW FOR 6-8 HOURS, UNTIL THE MEAT IS FALL-APART TENDER.

5. WHEN COOKING IS COMPLETE, SHRED THE MEAT WITHIN THE CROCKPOT AND DISCARD THE BONE. SET THE MEAT ASIDE IN A DISH TO PREPARE FOR THE NEXT STEP.

6. POUR THE COOKING LIQUID/DRIPPINGS FROM THE CROCKPOT INTO A SAUCEPAN AND SIMMER UNTIL REDUCED BY ABOUT HALF. STIR IN THE REMAINING 2/3 CUP OF BROWN SUGAR AND COOK UNTIL IT THICKENS INTO A NICE STICKY GLAZE.

SERVE THE SHREDDED PORK WITH THE GLAZE ON THE SIDE OR TOSSED IN - IT'S RIDICULOUSLY GOOD.

Instructions

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