Pulled pork yumminess! (My personal recipe)

1 Bone-in Pork Shoulder

1/2 Bottle of barbeque sauce of your choice

2 Cups Apple Cider Vinegar

1 tablespoon Paprika

1 tablespoon Garlic Salt

1 teaspoon Ground Cayenne Red Pepper

½ teaspoon Cajun Seasoning

1 dash Oregano

1 dash Parsley

Preparation time: about 20 minutes

Cooking time: 4-6 hours

Serving size: About 8-10 servings

(Your pork shoulder should be about 4.5 pounds in weight.)

1. Evenly pour 1 cup of your barbeque sauce along the bottom of your crock-pot, making sure the sauce covers the bottom.

2. Pour 1 cup of your Apple Cider vinegar into your crock-pot (DO NOT STIR INTO BARBEQUEUE SAUCE).

3. Prepare your bone-in pork shoulder by cutting away the fatty part on the side.  This will make the shredding part a little easier.

4. Place your pork shoulder into the crock-pot, and evenly pour 1 cup of Apple Cider vinegar over the meat.

5. Sprinkle herbs evenly over pork shoulder.  (1 tablespoon Garlic Salt, 1 teaspoon Ground Cayenne Red Pepper, ½ teaspoon Cajun Seasoning, 1 dash Oregano, 1 dash Parsley)

6. Drizzle 1 cup of barbeque sauce over the top of your pork-shoulder making sure to cover evenly.

7. Cover and cook on high for 4-6 hours.

8. Between hours 3-4, check your pork shoulder and begin the shredding process. Use two large forks and carefully pull the pork apart making sure not to splash any of the liquid. (It will be very hot!) If the pork isn’t tender enough, cover and cook a little longer (about an hour), then try again. Shred up the pork completely, cover, and cook for another 2 hours.

9.  The pork should be soft and slightly liquid-y at the end of the cooking process. Serve immediately on sandwich rolls. (I like to toast mine in the broiler with a little bit of pepper and butter on them). You can also add cheese to your sandwiches if you’d like. (Pepper jack, cheddar, and mozzarella are great!)

Serve warm, with your favorite side plates, and enjoy!