Yields: 3 lbs. of barbecue, eight 6-oz portions
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• 1 Pork Shoulder or Boston Butt (approximately 4 pounds)
• 1 cup Cider Vinegar
• 1 cup Water
• 1 cup Ketchup
• ½ cup Sugar
• ½ tsp. Ground White Pepper
• ½ tsp. Cayenne Pepper
• 2 tsp. Black Pepper
• 2 tsp. Crushed Red Pepper Flakes
• 1 tsp. Salt
Trim pork of excess fat. Season pork with spice blend and place in the Crock pot. Add the remaining ingredients to the Crock pot. Turn the covered Crock pot on high for 6-7 hours. The pork should be fork-tender when fully cooked. Remove the cooking liquid and place on a cutting board using a knife chop and shred the pork, remove any excess fat or bone. Season and flavor the pork with the leftover sauce, making sure to remove excessive rendered fat. Season with hot sauce, vinegar and salt to taste.
To add a light smoke flavor grill the seasoned pork until caramelized then place in Crock pot.