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southern pork barbecue on buns

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

A downhome style barbecue Perfect for summer. Unknown source

(1 rating)

Ingredients For southern pork barbecue on buns

  • 3 1/2 lb
    boneless pork shoulder roast (boston butt , cut i 2 1/2 inch chunks, trimmed of visible fat)
  • 2/3 c
    plus 2 t. cider vinegar
  • 1/4 c
    grated onion
  • 2 tsp
    minced garlic
  • 4 tsp
    hot pepper sauce
  • 1 c
    bottled barbecue sauce
  • 8
    hamburger buns
  • 1 1/2 tsp
    worcestershire sauce

How To Make southern pork barbecue on buns

  • 1
    In gallon size zipper style plastic bag, mix pork, 2/3 cup of the vinegar, the onion, garlic, 2 teaspoons hot pepper sauce, 1 1/2 teaspoons Worcestershire, 1/2 teaspoon each salt and pepper. Refrigerate, sealed overnight or up to 24 hours. Turn bag a few times. Transfer pork and marinade to a 4 to 5 quart slow cooker. Cover. Cook on low heat for 7 to 8 hours until meat is fork tender. Drain in strainer over bowl. Reserve 1/2 cup skimmed cooking liquid. In large bowl, using 2 forks, shred meat. Add reserved cooking liquid, the barbecue sauce and remaining vinegar and hot pepper sauce until moistened. Serve on buns with coleslaw on the side. Serves 8
  • 2
    Source: unknown

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