- 1 fresh pork shoulder roast or pork butt
- 2 cups cider vinegar
- 1/3 cup brown sugar
- 1/2 cup ketchup
- 2 tablespoons butter, melted
- 2 teaspoons worcestershire sauce
- 2 teaspoons crushed red pepper
- 2 tsp. black pepper
- liquid smoke
- more vinegar, as needed
Cook meat in large crockpot for 8 to 10 hours on LOW or until meat is very tender and falling from the bone.
Discard bones and excess fat. Shred pork with 2 forks or chop.
In a saucepan, combine the vinegar, brown sugar, ketchup, melted butter, Worcestershire sauce, crushed red pepper, and black pepper. Bring to a simmer and cook, stirring, until sugar is dissolved.
Add 1 cup of the vinegar sauce mixture to the pork, along with 1 tablespoon of liquid smoke for each 2 pounds of meat.
Taste and adjust seasonings. Cover and cook on LOW for 1 more hour.
Serve mounded on toasted buns with Carolina Slaw and pass the remaining vinegar sauce.
More Pulled Pork Recipes: