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“This makes the most moist and tendar BBQ I have ever had. I recommend cooking it on low.”
8hrs 15mins

Ingredients Nutrition

  • 1 tablespoon vegetable oil
  • 1 boston butt roast, 3 1/2- to 4-pound
  • 1 cup hunt's hickory & brown sugar barbecue sauce
  • 14 cup white vinegar


  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it’s well browned on all sides.
  2. Stir the barbecue sauce and vinegar in a 5-quart slow cooker. Add the pork and turn to coat.
  3. Cover and cook on LOW for 8 to 9 hours, (or on HIGH for 4 to 5 hours,) until the pork is fork-tender.
  4. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Then, using 2 forks, shred the pork. Return the pork to the cooker.
  5. Serve on buns or sandwich rolls.

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