Meg O'Hare's Zesty Pulled Pork

Ingredients:

3 - 4 lb¹ pork butt shoulder, sometimes labeled Boston Butt
Salt and Pepper

Marinade²:
1/2 cup water
3 Tablespoons Worcestershire Sauce
3 Tablespoons Apple Cider Vinegar
1 Teaspoon ground cumin

18 oz. barbecue sauce³

Directions:

Trim as much fat off the pork as possible.
Rub pork with salt and pepper and place in a large crock pot.
Combine the water, Worcestershire sauce, vinegar and cumin and slowly pour over the pork.
Cook on low for 6 to 8 hours** or until pork will shred easily.
Shred the pork with two forks and combine with the barbecue sauce.¹²³

Footnotes

1. For 5, 6, 7, 8 pound pork butt shoulder adjust the cooking time up to 10 hours and check the internal temperature with a meat thermometer. The pork should be between 190 and 200 degrees for pulling.

2. For a 7 to 8 pound pork butt shoulder double the mixture of water, vinegar and spices.

3. Larger pork butt shoulders will need larger amounts of barbecue sauce. Adjust according to your taste.