Ingredients: 1 (5-7 lb.) fresh pork shoulder 1 tbsp. salt 2 tbsp. sugar pepper to taste 1 1/4 c. vinegar 1/2 c. ketchup 1/2 c. barbecue sauce 1 1/2 tbsp. crushed red pepper dash of hot sauce

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Put pork in crock pot. 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 crock pot. Cook on low until juice is cooked down (or cook on a high setting for shorter time). Freezes well.