Carolina Vinegar-Based Pork BBQ

from Lilblueboo.com

Notes: Does taste like Carolina BBQ! I omitted the liquid smoke as I didn't have it on hand, but would be curious to taste the difference. Don't cook the first 6 hours inside the main part of your house if you can (smells like vinegar). I used a sweet BBQ sauce I already had opened and was great, not too sweet. I also halved the red pepper and cayenne. Was great that way (especially as Camilla enjoyed it) but would be great with a little more kick too (or just add pickled jalepeno peppers on top of your sandwich like Daniel).

Ingredients (takes about 9 hours):
4 lbs of pork roast (or I use 2 2lb pork roasts)
2 white or yellow onions, cut up coarsely
2 cups of apple cider vinegar
2 cups of apple juice
1 tsp of liquid smoke
1 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
2 tsp brown sugar
1/2 a bottle of regular/classic BBQ sauce (about 9 oz)

Directions:
Place half the onions in the bottom of the slow cooker or crock pot. Place the pork roast in the slow cooker and top with the rest of the onions.

Mix together 1 cup apple cider, 1 cup apple juice and 1 tsp of liquid smoke and pour over the roast and onions.

Set the slow cooker to cook on low for approximately 6 hours. The roast should be ready to fall apart when you stick a fork in it. Remove the roast and remove the liquid and onions. (Note: You can strain the onions and add them back into the pot if you like….I prefer to discard them.)

Shred the roast and add it back to the slow cooker.

Mix 1 cup apple cider vinegar, 1 cup apple juice, red pepper flakes, cayenne pepper, brown sugar and half a bottle of BBQ sauce in a bow

Pour over the shredded pork and cook on low for another 2 hours. Transfer shredded BBQ to another container. I like to chop mine up a bit more before serving.

Serve by itself or on bread for sandwiches!