Making backyard barbecue the all day way isn't for everybody. But that doesn't mean you can't make wonderful smoky barbecue at home. All you need to turn your kitchen into a barbecue pit is a slow cooker and some natural liquid smoke.
1Combine the vinegar, jack Daniel's, brown sugar, ketchup, and liquid smoke in a large slow cooker (at least 5 quarts).
2Add the pork butt. Sprinkle the pepper, paprika, and garlic powder over the meat.
3cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the is pull-apart tender and the internal temperature is at least 190 degrees.
4Using tongs and a slotted spoon, transfer the meat to a large casserole or foil pan. Let the meat rest until it is cool enough to handle. Pull the meat into strands. It should shred easily. Serve with the meat juices.
5To serve the barbecue later:
Remove the meat from the slow cooker, cool, and refrigerate. Pour the sauce into a separate container and refrigerate. Before re heating the sauce, skim the hard fat layer off the top and discard.