uncle luther's bbq pork shoulder (slow-cooker)

Name: Uncle Luther's BBQ Pork Shoulder (slow-cooker)
Prep time: 15 min
Cook time: 7 h
Cuisine: Southern
Ingredients: 4 pound(s) pork shoulder roast (do not trim fat); 3 cup(s) apple cider vinegar; 1 stick(s) (1/2 cup) butter or margarine; 2 tablespoon(s) dried red pepper flakes; 2 teaspoon(s) fresh ground black pepper; additional - red pepper, black pepper, and salt to taste

(3 RATINGS)

251 Pinches 1 Photo

Susan Feliciano

Oak Ridge, TN

Updated on Aug 30, 2012

My uncle Luther was famous for his pork barbecue - he made it every year for the annual Bennett's Creek Rescue Squad Barbecue in Suffolk, VA. I was able to watch him make it one time, and he used a smoker, which I do not have. But I have adapted his ingredients to my crock pot because it's easy to do and cooks while I'm away. The picture is of my Aunt Marjorie and Uncle Luther on their wedding day, during World War II. She was an Army Nurse (RN).

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Uncle Luther and Aunt Marjorie Alston wedding picture (World War II)

prep time 15 Min

cook time 7 Hr

method Slow Cooker Crock Pot

yield a small crowd

Ingredients

4 pounds pork shoulder roast (do not trim fat)
3 cups apple cider vinegar
1 stick (1/2 cup) butter or margarine
2 tablespoons dried red pepper flakes
2 teaspoons fresh ground black pepper
additional - red pepper, black pepper, and salt to taste

How To Make uncle luther's bbq pork shoulder (slow-cooker)

Step 1

In a very hot iron skillet, sear pork roast on all sides until very brown. Place roast and any fat rendered into a crock pot on low power.

Step 2

Pour vinegar over roast. Cut butter into chunks and add to crock pot. Finally, sprinkle all with the red and black pepper. Cover and cook on low power for about 7 hours, or until meat is well done and can easily be shredded with two forks.
Step 3

When done, cut off any large pieces of fat from the roast (those that did not melt). Fry them in a hot skillet until nicely browned, chop fine, and return to the roast. Using forks, shred and pull the pork roast into fine pieces. If desired, you can chop it even more fine. Dress with the vinegar mixture from the crock pot. Add additional red and black pepper and salt to taste.
Step 4

You may serve from the crock pot, or pile meat high on a deep platter. Serve with the remaining vinegar sauce (called soptchkin), on buns, or just on the plate. Dip Texas toast or biscuits in the soptchkin. This is traditionally served with baked beans, cole slaw, and corn on the cob. Yumm!
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