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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 10 |
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We recently moved from eastern NC. I am pleased to say that there really is no place like home, for the heart or the tastebuds. A friend knew that I was really homesick for family and food and sent me this recipe to help me over the blues. It was wonderful and so easy! Ingredients:
1 1/3 cups apple cider vinegar |
2/3 cup ketchup |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon cayenne pepper |
1 tablespoon crushed red pepper flakes |
1/8 cup honey |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/3 cup light brown sugar |
1/2 lemon, juice of |
3 -5 lbs boneless pork shoulder or 3 -5 lbs boston butt |
Directions:
1. Place all ingredients except pork roast in a large saucepan and heat until well combined. Pour into a heatproof, non reactive (glass) bowl and set aside to cool to room temperature.
2. Place roast in slow cooker and pour 1/2 cup water over roast.
3. Cook pork roast on high for 6 hours.
4. Remove roast from slow cooker to a cutting board. Discard liquid in crock pot. Shred roast with two forks and return shredded pork to slow cooker.
5. Pour sauce over shredded pork, stir to combine, and turn slow cooker on low and heat shreded pork and sauce for one hour.
6. Serve on toasted sandwich buns.
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