Southern BBQ Pulled Pork
1 pork butt roast
1 c white vinegar
1 c apple cider vinegar
1 T white sugar
2/3 c (or less if you wish) brown style sweetener if you are low carb or brown sugar if you are not
1 t liquid smoke
1 T dried red pepper flakes
1 T cayenne powder
1 T yellow mustard or beer mustard* optional (I usually leave it out as I don't like mustard)
Salt and pepper
Cook in a slow cooker or crock pot all day until it's done and so tender you can shred it with 2 large forks. Serve
on soft buns or rolls with condiments such as dill pickles and
mustard with some coleslaw on the side and big glass of sweet tea.
This makes a good bit of liquid and if you wish, you can drain all but about a cup of it off and then shred for a drier mix. However, the meat really soaks up the liquid - if you choose to refrigerate it for later, or if you know you'll have leftovers I'd use all the liquid as it will soak almost all of it by the next day. If you wish, shred the meat and then start with a cup of liquid, mix it and add until it's the consistency you wish. We use all the liquid and just use two large serving forks to scoop up the meat, stop and let some of it drip back into the pan and then place it on our buns.
(At this point you can let the whole thing cool down and refrigerate over night or even package it up and put it in the freezer for a later date. The setting time allows the flavor to really set in and it's amazing. However you can serve it right away.)
