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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 30 |
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My folks winter in NC. Pork barbecue is BIG there, not the kind with the red sauce... Found this in a BH&G slow cooker cookbook. Serve with (or without) your favorite buns, and coleslaw, of course! Ingredients:
4 -5 lbs pork roast |
3/4 cup apple cider vinegar |
2 tablespoons splenda sugar substitute |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon black pepper |
Directions:
1. Place meat, cutting into pieces if necessary to fit crock pot. Mix together remaining ingredients and pour over roast.
2. Cover and cook on low heat for 10-12 hours, or high-heat 5-6 hours.
3. Transfer meat to cookie sheet. When cool enough to handle, shred or chop. Add juice until moistened to your liking.
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