(Ingredients:
- 1 fresh pork shoulder, 5 to 7 pounds
- 1 tablespoon salt
- 2 tablespoons sugar
- Pepper to taste
- 1 1/4 cup vinegar
- 1/2 cups ketchup
- 1/2 cup barbecue sauce
- 1 1/2 tablespoons crushed red pepper
- Dash of hot sauce
Preparation:
Put pork in slow cooker. Sprinkle salt and pepper over pork shoulder and add vinegar. Cover and cook on LOW 9 to 12 hours. Remove from pot and pick meat from bones. Strain liquid, discard excess fat, and keep approximately 1 1/2 to 2 cups. Add remaining ingredients. Mix with minced meat and return to crock pot. Cover and cook on LOW for 1 to 2 hours longer. Freezes well.
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