I made this on Sunday. It was really nice and makes great leftovers. I served it over rice. I found the recipe here. I love my Taste of Home magazine.
Photo found here.
Pulled Pork with Ginger Sauce
2 medium onions, chopped
1 boneless pork shoulder butt roast (3 pounds), trimmed
1 teaspoon salt
1/2 teaspoon pepper
1 cup ketchup
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons honey
4 teaspoons butter, melted
1 teaspoon ground coriander
1 teaspoon minced fresh gingerroot
Thinly sliced green onions
HOW TO PREPARE:
Place onions in a 4- or 5-qt. slow cooker. Sprinkle roast with salt and pepper; add to slow cooker. Cook, covered, on low 6-8 hours or until pork is tender.
Remove pork and onions; cool slightly. Discard cooking juices or save for another use. Shred pork with two forks. Return pork and onions to slow cooker. In a small bowl, whisk ketchup, lemon juice, Worcestershire sauce, honey, butter, coriander and ginger. Stir into pork mixture.
Cook, covered, on low 1 hour longer. Serve over rice; top with green onions. Yield: 6 servings.