• 4 to 5 lb pork roast (shoulder or Boston Butt-trim off excess fat)
  • 2 cups apple cider vinegar
  • 2 tbs white vinegar
  • ¾ cup Dark brown sugar, packed
  • 1 tbs Tabasco sauce (or to taste)
  • 2 tsp salt (sea salt is best)
  • 1 tbs crushed red pepper flakes (or to taste)


  1. Mix vinegar, brown sugar, Tabasco , and salt, stirring until sugar dissolves
  2. Mix in pepper flakes
  3. Place pork in a crock pot or slow cooker
  4. Pour mixed sauce over the pork
  5. Cook on high heat for 5 hours or low heat for 8 hours, turning pork and basting every 2 hours
  6. After cooking, remove about 1 cup of sauce from pot and spread in bottom of large roasting pan, reserve remaining sauce in pot
  7. Remove pork from pot and place in roasting pan on top of sauce
  8. Using two forks, shred meat in roasting pan
  9. Pour about 1 cup of reserved sauce over the shredded meat and mix
  10. Bring remaining sauce to a boil and make available for those wanting it
  11. Serve BBQ on bun with coleslaw


Brought to you by our good friends at Clubhouse Tailgate