1 4- to 5- pound pork shoulder roast or pork shoulder
blade Boston roast (Boston butt)
3/4 cup cider vinegar
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
16 kaiser rolls, split and toasted
1. Place meat in a 4- to 6-quart slow cooker. In
a small bowl combine vinegar, brown sugar, salt, red
pepper, and black pepper. Pour over meat.
2. Cover; cook on low-heat setting for 10 to 12 hours
or on high-heat setting for 5 to 6 hours.
3. Transfer meat to a cutting board; reserve cooking
juices. When cool enough to handle, cut meat off bones
and coarsely chop. In a medium bowl combine meat and
as much of the juices as desired to moisten. Arrange
meat on roll bottoms. Add roll tops. Serve with coleslaw.
Makes 16 servings.