Pork and Slaw BBQ

Ingredients
• 1 4- to 5- pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
• 3/4 cup cider vinegar
• 2 tablespoons packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground black pepper
• 16 kaiser rolls, split and toasted
• Coleslaw

Directions
1. Place meat in a 4- to 6-quart slow cooker. In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.
2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop. In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve with coleslaw. Makes 16 servings.



There is another style of "Pulled Pork" or "BBQ Pork"...(from the mountains area of North Carolina..."Mountain style BBQ") that we prefer a little more...Add 3/4-cup of Ketchup & 3/4 cup H2O to the above recipe OR...I actually use 2 cups Cider Vinegar, 1 cup H2O, 1 cup Ketchup, 1/2 cup Brown Sugar, (packed)...AND I also increase all the peppers (and salt) to 1 tsp.: (Cayenne, Black, white & crushed). It adds a little more flavor and "zing" to the recipe. Of course, if you don't like it as hot...you just adjust the amounts to your taste. :) Lisa G. Thomas