Ingredients:
- 4 pound Pork Butt
- 1 (14 ounce can) Beef Broth
- 1 (18 ounce) bottle of your favorite Barbeque sauce
OR for our own sauce:
- ½ cup cider vinegar
- ½ cup brown sugar, packed
- ½ cup ketchup
- ¼ cup chili sauce
- ¼ cup Worcestershire sauce
- 2 tablespoons onions, finely chopped
- 1 tablespoon lemon juice
- ½ tsp mustard
- 1 garlic clove, minced
- Dash of cayenne pepper
Instruction for sauce:
Combine all ingredients into a saucepan; bring to a boil, then turn heat down to a simmer. Simmer, uncovered, for at least one hour (the sauce should be slightly thick), stirring occasionally.
Instruction for pulled pork:
Place the pork butt in slow cooker and cover with the can of beef broth. Cook on high for 4-5 hours or on low for 8-10 hours; the pork should be very tender for shredding. Once cooked, remove from slow cooker and shred with a fork; remove any excess fat.
Preheat oven to 350 degrees Fahrenheit. Transfer shredded pork into a cast-iron skillet and mix in barbeque sauce. Place in oven for 30 minutes. This step really adds great texture, depth, and thickness to your pork and its sauce. Remove from oven and serve on your favor bun.
