To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour.
Preheat oven to 225°.
Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225° for 1 hour.
Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.
Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190°. Remove from oven; let stand, covered, 45 minutes.
To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks. Serve with sauce. Serve shredded pork on hamburger buns with pickle chips, if desired.
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Very good. I browned the pork butt before placing in the slow cooker for 6 hrs on low. Took butt out and strained the juices into a pan adding about 1/4 cup of brown sugar and 1/4 cup of bottled bbq sauce. Found the juices to be too tart. Cooked it for 5 min to reduce and then poured it on the shredded pork. Will definetely make again. The rub is what makes it so good.
This turned out really great! I used a slower cooker to make it (cooking on low for about 9 hours) which made it super easy. I substituted the ketchup & vinegar for the water called for in the recipe. The meat turned out fantastic, but I didn't care for the sauce. It was a little too vinegary for my and my husband's taste - I might try it again with less vinegar or use the KC BBQ sauce recommended by another reviewer; this time we just ended up using bottled bbq sauce. It also took longer than I expected to thicken to the consistency that I prefer.
I made this in the slow cooker. I eliminated the water and just added the ketchup/vinegar mix and it turned out great! The "juice" left in the slow cooker was really oily (from the pork fat) so I shredded the meat in a separate bowl. It was juicy and tender! The sauce was super tasty too! I made a coleslaw to go on top of the sandwich. Served with a side of cheesy broccoli. Loved it! Another great CL recipe!
This was a fabulous recipe...I took a couple suggestions and made double the sauce, but I made one version of this recipe's sauce and then the Kansas City barbeque sauce that one reviewer suggested. Both were very good. I also paired with the cole slaw from the CL Barbeque Chicken Sandwiches (May, 2012). Yum! My boyfriend couldn't stop commenting about how good dinner was!
Great recipe for when you're going to be home on a cold day. We had slightly larger bone-in because it was on sale, otherwise followed recipe turning the roast each time we basted. It was just what you'd want, succulent pork with bits of spiced/roasted meat from the outside mixed into the pull. If you use a crockpot, you lose that roasted crust. The sauce was okay, we like more ketchup-to-vinegar and a bit of molasses, but this was okay as an option.
I'm a huge fan of this one. I also use a crockpot. With a 4.5 lb. bone-in pork shoulder, it took about 3 hours on high and 4 hours on low to get to the right temp and ready to shred. I also double the sauce - I may make another batch of sauce for the leftovers. The bread-and-butter pickles are the perfect finishing touch.
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