Ingredients:
3-4 lbs. boneless pork shoulder or butt
2 c. ketchup
1/2 c. warm water
1/4 c. apple cider vinegar
1/4 c. brown sugar
1 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
Directions:
Use a 6 quart crockpot. Trim meat and place into your crockpot. Squeeze in 2 cups of ketchup, then pour 1/2 cup warm water on top. Add vinegar, brown sugar, Worcestershire, and Tabasco.
Cover and cook on low for 8 hours, or until meat shreds easily with a fork. Serve over rice or on hamburger buns!
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