1 (5-7 lb) fresh pork shoulder

1 tbs salt

2 tbs sugar

pepper, to taste

1 1/4 c vinegar

1/2 c ketchup

1/2 c barbecue sauce

1 1/2 tbs crushed red pepper (see note)

dash of hot sauce

Put pork in crockpot.

Sprinkle salt and pepper over shoulder and add vinegar.

Cover and simmer 12 hours.

Remove from pot and pick meat from bones.

Strain liquid and keep approximately 2 cups.

Add remaining ingredients.

Mix with minced meat and return to crockpot.

Cook on LOW until juice is cooked down (or cook on HIGH setting for shorter time).

NOTE: THIS RECIPE IS A BIG HIT AS IT, BUT I FIND IT BE A BIT TOO “BITEY” USING THE 1 1/2 TBS CRUSHED RED PEPPER.