Pulled Pork 3 (Wraith's)
- 5 lb pork shoulder (aka Boston butt; use whatever size fits your slow cooker)
- Worcestershire sauce (as needed)
- 1 T mustard (yellow)
- 1 onion (peeled and quartered)
- 220 g Sugar (Dark Brown) (about 1 cup, as needed)
- 1/3 c Vinegar (Cider)
- Salt (Sea) (to taste)
- freshly ground black pepper (to taste)
Score the pork lightly with a knife, then rub liberally with Worcestershire sauce until covered. Rub on mustard in a similar manner. Place the onion quarters on the bottom of the crock pot, then set the roast down on top of it. Pack the brown sugar onto the pork to form a crust. Pour the vinegar over the top. Roast on low for 8 hours, flipping the roast halfway through if you happen to remember. The roast will rapidly make its own sauce to float in.
Once the roast is done it will start falling apart on its own. Pull the meat from the juice it will now be floating in, and toss it into a large bowl. Using a pair of forks, shred the roast, discarding any skin/fat/bown that might still be around. Salt and pepper to taste.
Serve hot on a crusty roll by itself, or in Carolina fashion: tossed in the barbecue sauce of your choice with a large spoonful of coleslaw over the top.
SJ Note: Yummy! Remember to scale back the ingredients, especially the vinegar, if you're cooking less pork. It freezes beautifully, though, so I'd recommend cooking the whole batch and freezing it in portions, personally.