SOUTHERN PORK BARBECUE ON BUNS

Southern Pork Barbecue on Buns image

Provided by Lynnda Cloutier

Categories Pork

Number Of Ingredients 8

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3 1/2 lb boneless pork shoulder roast (boston butt , cut i 2 1/2 inch chunks, trimmed of visible fat)
2/3 c plus 2 t. cider vinegar
1/4 c grated onion
2 tsp minced garlic
4 tsp hot pepper sauce
1 c bottled barbecue sauce
8 hamburger buns
1 1/2 tsp worcestershire sauce

Steps:

1. In gallon size zipper style plastic bag, mix pork, 2/3 cup of the vinegar, the onion, garlic, 2 teaspoons hot pepper sauce, 1 1/2 teaspoons Worcestershire, 1/2 teaspoon each salt and pepper. Refrigerate, sealed overnight or up to 24 hours. Turn bag a few times. Transfer pork and marinade to a 4 to 5 quart slow cooker. Cover. Cook on low heat for 7 to 8 hours until meat is fork tender. Drain in strainer over bowl. Reserve 1/2 cup skimmed cooking liquid. In large bowl, using 2 forks, shred meat. Add reserved cooking liquid, the barbecue sauce and remaining vinegar and hot pepper sauce until moistened. Serve on buns with coleslaw on the side. Serves 8
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