(Ingredients:
- 1/2 cup cider vinegar
- 1/4 cup chopped onion
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco or similar hot pepper sauce
- 3 to 4 pounds pork shoulder roast, boneless, trimmed, tied
- few dashes liquid smoke, if desired
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground paprika
- 1/4 teaspoon black pepper
- 2 tablespoons ketchup
- 8 hamburger buns heated
Preparation:
In a large non-metallic bowl, combine cider vinegar, chopped onion, Worcestershire sauce, and hot pepper sauce. Add the pork roast, cover, and marinate in refrigerator for at 6 to 10 hours. Turn occasionally to keep roast coated with marinade.Remove the pork from the marinade, scraping the onion back into the marinade. Lightly pat the roast dry with paper towels. Pour the marinade into a slow cooker and add the Liquid Smoke. Place a slow cooker meat rack or ring of foil in the slow cooker.
Combine the sugar, salt, paprika, and pepper in a cup. Rub the pork roast with the seasoning mixture and place on the rack in crockpot.
Cover and cook on LOW for 7 to 9 hours, or until very tender. Transfer the pork to a cutting board; cover with foil to keep warm.
Skim the fat from the surface of the cooking liquid. Stir in the
ketchup; pour into a bowl. Using 2 forks, pull the pork apart into
shreds, or chop the pork into small pieces. Serve the pork on warm split buns with coleslaw, beans, or your choice of side dishes. Serve the sauce separately.
Makes 8 to 10 sandwiches.
More Boston Butt or Smoked Shoulder Recipes
Apricot Glazed Pork Shoulder
Glazed Smoked Shoulder with Sweet Potatoes
Pressure Cooker Pork Roast
Barbecued Boston Butt
Glorified Boston Butt
Brunswick Stew with Cooked Boston Butt
Pork Roast Recipes
Pulled Pork Recipes
Pork Tenderloin Recipes
Crockpot Pork Roasts
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
