Ingredients
8
8 servings
- •1 (3 pound) boneless pork shoulder (Boston Butt) roast
- •0.75 cup cider vinegar
- •salt and ground black pepper to taste
- •1 cup barbeque sauce, or to taste
Instructions
- Place pork shoulder in the slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper.
- Cook on Low for 10 to 12 hours.
- Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker.
- Add barbeque sauce and continue cooking for 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 269
- Carbohydrate: 12g
- Fat: 16g
- Fiber: 0g
- Protein: 17g
- Sugar: 8g
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