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Eastern Nc BBQ

1 13 cups apple cider vinegar
23 cup ketchup
12 teaspoon Worcestershire sauce
12 teaspoon cayenne pepper
1 tablespoon crushed red pepper flakes
18 cup honey
12 teaspoon salt
12 teaspoon ground black pepper
13 cup light brown sugar
12 lemon, juice of
3 -5 lbs boneless pork shoulder or 3 -5 lbs boston butt


Place all ingredients except pork roast in a large saucepan and heat until well combined. Pour into a heatproof, non reactive (glass) bowl and set aside to cool to room temperature. Place roast in slow cooker and pour 1/2 cup water over roast. Cook pork roast on high for 6 hours. Remove roast from slow cooker to a cutting board. Discard liquid in crock pot. Shred roast with two forks and return shredded pork to slow cooker. Pour sauce over shredded pork, stir to combine, and turn slow cooker on low and heat shreded pork and sauce for one hour. Serve on toasted sandwich buns.

Source: www.food.com