(from Obie via allrecipes.com)
Ingredients:
7 – 9 Pound Pork Shoulder Butt Roast
1.5 Cup Apple Cider Vinegar
1 Tablespoon Salt and Ground Black Pepper
2 Tablespoons Brown Sugar
½ Tablespoons Texas Pete (Up to1 ½ Tablespoons for hotter liquid)
½ Teaspoons Cayenne Pepper (Up to 1 ½ Teaspoons for hotter liquid)
2 Tablespoons Crushed Red Pepper Flakes
3 Tablespoons Liquid Smoke
Season with salt and pepper and place the pork shoulder into slow cooker.
Pour the vinegar around the pork.
Cover and cook on low for 10 - 11 hours.
Pork should easily pull apart into strands.* (See note below for tips on cooking).
Remove the meat from the cooker and discard the bone.
Strain the liquid and save 2 cups.
Discard the rest.
Shred the pork using forks or Bear Claws.
I usually pick through and discard excess fat.
Return the meat to the slow cooker.
In a separate bowl, stir in the brown sugar, Liquid Smoke. Texas Pete, cayenne pepper and red pepper flakes into the reserved liquid.
Mix into the pork. *(Note, I used less than a half-cup).
If you are serving right away, cover and set the slow cooker on low to keep warm.
NOTES: You can vary your cooking times using the following:
1. One hour on High equals 2 hours on Low.
2. I saw where high temperature cooked @300 degrees and Low @ 200.
3. We froze the meat in freezer bags in one-pound packages
4. I suggest saving some of the excess liquid for use when you thaw the meat to “refresh” it before serving.
5, Before cooking, I trimmed excess fat for cooking down to render lard
6. The original recipe did not call for Liquid Smoke but all the reviews agreed it is essential.
We enjoyed it so much that we went out the next day and made another batch!!
