Refrigerating the pork overnight in the marinade is essential for great flavor. The meat should be fork tender after cooking so it is easy to shred. Serve with coleslaw on the side, and additional BBQ sauce if desired.
- 3 ½ lb. boneless pork shoulder 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 and freshly ground pepper
- 1 cup bottled barbecue sauce
- 8 hamburger buns
In gallon size, zipper style plastic food storage 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.