This pork barbecue is made with a fresh pork shoulder and jazzed-up barbecue sauce. Crushed red pepper flakes add heat, but feel free to adjust the amount to suit your taste. This is an excellent rainy day option for delicious barbecue.
- 1 fresh pork shoulder, 5 to 7 pounds
- 2 teaspoons kosher salt
- 2 tablespoons sugar
- ground black epper to taste
- 1 1/4 cups vinegar
- 1/2 cup ketchup
- 1/2 cup barbecue sauce
- 1 1/2 tablespoons crushed red pepper or to taste
- dash of hot sauce
Put pork in slow cooker. Sprinkle salt and pepper over pork shoulder and add vinegar. Cover and cook on LOW for 9 to 11 hours, or until very tender.
Remove the pork to a large bowl and remove the meat from bones. Chop or shred the meat.
Strain the liquid, discard excess fat, and keep approximately 1 1/2 cups. Add remaining ingredients. Mix with the chopped pork and return to crock pot.
Cover and cook on LOW for 1 to 2 hours longer.
Serve as a main dish with baked beans and side dishes or serve the pork in sandwiches with extra barbecue sauce and slaw.
This pork freezes well in zip-close freezer bags or freezer containers. Packed the pork as air tight as possible for the longest storage.
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