© Ian Knauer
Active Time
30 MIN
Total Time
8 HR 30 MIN
Yield
Serves : 6 to 8

This traditional Southern barbecue dish goes great with coleslaw and warm, buttered rolls. Slideshow: More Crock Pot and Slow Cooker Recipes

How to Make It

Step 1    

Score the skin of the pork with a sharp knife. Season the pork with 2 teaspoons salt and 1 teaspoon pepper. In a 5-to 6-quart crock pot, heat the oil over high heat until hot. Sear the pork butt, turning once, until browned, 6 to 8 minutes total. Stir in the vinegar, sugar and red pepper flakes, then cover the crock pot.

Step 2    

Simmer the pork butt on low, covered, turning over once, until the meat is very tender, 7 to 8 hours. Shred the pork, discarding the bone, then place the shredded pork back in the cooking liquid. Season with salt and pepper to taste and serve with coleslaw on rolls.

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