Slow Cooked Southern Barbeque on a Bun!

• 1 cup ketchup
• 1 cup chili sauce
• 14 cup Dijon mustard
• 3 tablespoons cider vinegar
• 3 tablespoons Worcestershire sauce
• 3 tablespoons liquid smoke
• 2 teaspoons cumin, ground
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 12 teaspoon red pepper flakes
• 4 garlic cloves, minced
• 3 lbs boneless pork butt, trimmed of excess fat
• 14 cup water
• 8 kaiser rolls, split
• Coleslaw
• pickle

1. In a medium-size saucepan combine ketchup, chili sauce, mustard, vinegar, Worcestershire, liquid smoke, cumin, honey, soy sauce, red pepper flakes, and garlic.
2. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, uncovered.
3. Let cool to room temperature.
4. Put the pork butt in a large zippered-top plastic bag.
5. Pour the barbecue sauce over the pork, seal, and marinate at least 8 hours or overnight in the refridgerator, turning the bag over a few times if possible.
6. Remove the pork butt from the marinade and put in the slow cooker.
7. Pour the marinade into a small bowl, add the water, and mix well.
8. Pour over the roast.
9. Cover and cook on LOW until the meat is fork-tender, 8 to 10 hours.
10. Transfer the pork to a platter, tent with aluminum foil, and let stand for 10 to 15 minutes before carving into thin slices.
11. Put a few slices of pickle on the bottom half of each Kaiser bun, top with some pork, spoon over some of the barbecue sauce, put a scoop of coleslaw on top of that, and have yourself some damn good cue!

ketchup, chili sauce, mustard, cider vinegar, worcestershire sauce, liquid smoke, cumin, honey, soy sauce, red pepper, garlic, pork butt, water, kaiser rolls, pickle

Taken from www.food.com/recipe/slow-cooked-southern-barbeque-on-a-bun-496958 (may not work)