*Slow Cooker Recipe*
3 1/2 - 4 lb boneless pork shoulder roast, tied or netted
1 1/2 c. ketchup
1/4 c. brown sugar
1/4 c. red wine vinegar
2 tbsp. dijon mustard
2 tbsp. worcestershire sauce
1 tsp. liquid smoke flavouring
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
sandwich buns
Place roast in slow cooker. Combine remaining ingredients in large bowl. Pour bbq sauce mixture over roast. Cover & cook on low 8-10 hrs (or 4-5 hrs on high). Remove roast from cooker; shred meat with fork. Place shredded meat back in cooker. Stir meat to coat with sauce. Spoon meat onto sandwich buns and top with additional bbq sauce if desired. Makes 12 servings. (Leftover meat makes a great bbq pizza, or on top of nachos with corn, black beans and red bell peppers... and of course, cheese).
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