For dinner tonight we had pulled pork barbeques, coleslaw, cottage fries, ice tea and blackberry cobbler.
Pulled Pork Barbeque
3 ½ lb. boneless pork roast(Boston butt), cut into 2 ½ inch chunks
2/3 cup + 2 Tbsp cider vinegar
¼ cup grated onion
2 tsp minced garlic
4 tsp hot pepper sauce
1 ½ tsp Worcestershire sauce
½ tsp each salt/freshly ground pepper
1 cup bottled barbecue sauce
8 hamburger buns
In gallon size, zipper style plastic bag, combine pork, 2/3 cup of the vinegar, the onion, garlic, 2 tsp of the hot pepper sauce, the Worcestershire sauce, salt and pepper; seal bag. Refrigerate overnight or up to 24 hours, turning bag a few times. Transfer pork and marinade to a 4 or 5 quart slow cooker. Cover; cook on low-heat setting for 7 to 8 hours, until meat is fork tender. Drain in colander over bowl, reserving ½ cup skimmed cooking liquid.
In a large bowl, using 2 forks, shred pork. Add reserved cooking liquid, the barbeque sauce and remaining vinegar and hot pepper sauce until moistened. Serve on hamburger buns with coleslaw on the side.
The trick to getting delicious almost melt in your mouth barbeque is to marinate at least overnight (longer if desired).