Pork Shoulder Crock Pot Barbeque

      2 lb Pork shoulder, cut into 1 in        1 tb Prepared mustard
      2 tb Vegetable oil                     1/4 c  Firmly packed light brown su
      2 c  Chopped onions                      2 tb Chili powder
      2 c  Green peppers, cut in 1/2 in        2 tb Minced garlic
      2 c  Celery, cut into 1/2 inch sl        2 ts Paprika
     15 oz Tomato sauce                        1 ts Salt
    1/2 c  Cider vinegar                       1 ts Ground black pepper
    1/2 c  Light corn syrup

  Recipe by: hilbrich@cloudnet.com In a large skillet, heat the oil and cook
  meat, just until browned (about 4 to 5 minutes). Place in the Crock Pot,
  along with all the rest of the stuff. Mix well, cover and cook on high
  until the meat is tender. About 4 to maybe 6 hours.

  Serve in bowls and top with a spoon full of grated Chedder Cheese