Ingredients 2 tsp salt 1 tsp garlic powder 1 tsp pepper 1 pork shoulder (5 pounds), patted dry 2 cups apple cider vinegar 2/3 cup of ketchup 2 tbsp dark brown sugar 2 tbsp Worcestershire sauce 1 tbsp ground mustard 1 tbsp chili powder 1/4 tsp cayenne pepper Hamburger buns Instructions Combine the salt, garlic powder, and pepper in a small bowl. Rub the spice mixture over the pork and set aside. In a small saucepan, combine the vinegar, ketchup, brown sugar, Worcestershire sauce, ground mustard, chili powder, and cayenne pepper. Simmer over low heat for 5 minutes, stirring occasionally. Place the pork in the crock pot, and pour 2/3 of the sauce over it. Cook on high for 4-5 hours, until the pork is tender and fully cooked. Place the pork on a wire rack on top of a baking sheet with a lip, until cool enough to handle. Shred the pork, and place in a large bowl. Pour the remaining sauce over the shredded pork, and stir. Toast the hamburger buns, top with the shredded pork, and enjoy! |