3 to 4 pounds Boston butt, pork shoulder or blade roast
2 1/4 cups apple cider vinegar
3 tablespoons sugar
1 tablespoon Worcestershire sauce
1 tablespoon dried crushed red pepper
2 teaspoons salt
1 1/2 teaspoons ground black pepper
Directions
Place pork in a slow cooker crock. In a medium bowl, combine apple cider vinegar, sugar, Worcestershire sauce, crushed red pepper, salt and black pepper. Pour 1 cup vinegar mixture over pork. Set aside remaining mixture.
Cover slow cooker and cook on HIGH for 5 hours or LOW for 10 hours. Pork is done when it falls apart if lifted with a fork. Remove meat and discard bone. Shred meat with a fork.
In a small saucepan over medium-high heat, bring remaining vinegar mixture to a boil. Reduce heat to low and simmer 5 minutes.
3 to 4 pounds Boston butt, pork shoulder or blade roast
2 1/4 cups apple cider vinegar
3 tablespoons sugar
1 tablespoon Worcestershire sauce
1 tablespoon dried crushed red pepper
2 teaspoons salt
1 1/2 teaspoons ground black pepper
Directions
Place pork in a slow cooker crock. In a medium bowl, combine apple cider vinegar, sugar, Worcestershire sauce, crushed red pepper, salt and black pepper. Pour 1 cup vinegar mixture over pork. Set aside remaining mixture.
Cover slow cooker and cook on HIGH for 5 hours or LOW for 10 hours. Pork is done when it falls apart if lifted with a fork. Remove meat and discard bone. Shred meat with a fork.
In a small saucepan over medium-high heat, bring remaining vinegar mixture to a boil. Reduce heat to low and simmer 5 minutes.
