Southern Pork Barbecue
3 1/2-lb boneless pork-shoulder roast (Boston butt), cut in 2 1/2-in chunks, trimmed of visible fat
2/3 cup + 2 Tbsp cider vinegar
1/4 cup grated onion (I just chop it small)
2 tsp minced garlic
4 tsp hot pepper sauce
1 1/2 tsp Worcestershire sauce
1/2 tsp each salt and freshly ground pepper
1 cup bottled bbq sauce
In gallon size, zipper style plastic food storage bag, combine pork, 2/3 cup of the vinegar, the onion,garlic, 2 tsp of the hot pepper sauce, the Worcestershire sauce, salt and pepper; seal bag. Refrigerate overnight or up to 24 hours; turn bag a few times.
Transfer pork and marinade to a 4 or 5 qt. slow cooker. Cover, cook on low heat setting for 7 or 8 hours, until meat is fork tender. Drain in colander over bowl, reserve 1/2 cup skimmed cooking liquid.
In large bowl, using two forks, shred pork. Add reserved cooking liquid, the bbq sauce and remaining vinegar and hot pepper sauce until moistened. For non low carb folks serve on hamburger buns, with coleslaw on the side. For low carb folks, just eat on a plate.
****I hope you enjoy the recipe, my family and everyone I have ever served it to just loves it. I don't know myself, I'm not a bbq eater. But, my family has been known to fight over who gets the last little bit.****