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
Total time: 7 h 15 min
Yield: a small crowd
Cuisine: Southern
Ingredients: 4 lb pork shoulder roast (do not trim fat); 3 c apple cider vinegar; 1 stick (1/2 cup) butter or margarine; 2 Tbsp dried red pepper flakes; 2 tsp fresh ground black pepper; additional red pepper, black pepper, and salt to taste

By Susan Feliciano
@frenchtutor

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).

Rating:

★★★★★ 3 votes5

Comments:

22 Comments

Serves:

a small crowd

Prep:

15 Min

Cook:

7 Hr

Method:

Slow Cooker Crock Pot

Ingredients

4 lb

pork shoulder roast (do not trim fat)
3 c

apple cider vinegar
1 stick

(1/2 cup) butter or margarine
2 Tbsp

dried red pepper flakes
2 tsp

fresh ground black pepper
additional

red pepper, black pepper, and salt to taste
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How to Make Uncle Luther's BBQ Pork Shoulder (slow-cooker)

Step-by-Step

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.
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.
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.
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!