This was a first try hit!!!
- 1 (5-7 lb.) fresh pork shoulder
- 1 tbsp. salt
- 2 tbsp. sugar
- Pepper to taste
- 1 1/4 c. vinegar
- 1/2 c. ketchup
- 1/2 c. barbecue sauce
- 1 1/2 tbsp. crushed red pepper (optional if you don’t like it hot don’t use them)
- Dash of hot sauce
Put pork in crock pot. Sprinkle salt and pepper over shoulder and add vinegar. Cover and simmer 6-12 hours depending on the size of the roast. 6 hrs for a 3-4lb. 8 hrs for a 5-7 lb etc. This is on high if you cooking on low you will need to add 2 hours to each weight. Remove from pot and pick meat from bones. Optional add 1/2 a cup of chicken or beef broth if you need more liquid. Strain liquid and keep approximately 2 cups. Add remaining ingredients. Mix with minced meat and return to crock pot. Cook on low until juice is cooked down (or cook on a high setting for shorter time). Freezes well.
Note: This dish is super easy to make and since it freezes well it’s a great dish to take on the go and heat it up where ever you end up. You can also add your own veggies, like onions,carrots, or potatoes just cook them up at the end of your preparation when you pull the pork off the bone and put it back in the crock pot with the sauce. (I add a little cilantro to it for flavor in the sauce)