Southern Style Barbecue Pulled Pork

• 1 whole Pork Tenderloin Or Pork Shoulder
• 3 cloves Diced Garlic
• 2 Tablespoons Lawry's Seasoned Salt
• 1 teaspoon Freshly Ground Pepper
• 1/2 cups Apple Cider Vinegar, Divided
• 3 cups Water
• 2 cups Ketchup
• 1 teaspoon Ground Mustard
• 1/4 teaspoons Liquid Smoke
• 1 teaspoon Worcestershire Sauce
• 1/4 cups Brown Sugar

1. Generously rub the pork cut that you prefer with the seasoned salt, pepper and garlic.
2. When I make this recipe, I dont measure the ingredients, I just sprinkle away.
3. You can let the rub sit on the pork for as long as you like.
4. I never remember to do it the day before, but if you do it ahead, your pork will taste even better.
5. After you allow the rub to sit on your pork, place it into your crock pot with the water and 1/4 cup of the vinegar.
6. Let this cook on high until the meat falls apart, about 4 hours.
7. Remove about 3/4 of the cooking liquid from the crock pot.
8. Shred the pork with a fork and remove the fatty pieces, and return it to your pot.
9. Prepare the sauce in a small bowl, using your ketchup as your base and then adding the remaining 1/4 cup of vinegar, mustard, liquid smoke, Worcestershire, and brown sugar.
10. Add the barbecue sauce to the pulled pork in the pot, and toss together.
11. You may need to add some of the removed liquid back into the pot; the mixture should be nice and moist.
12. Let the pork and sauce simmer for a bit so all the flavors mix together.
13. Serve on your favorite crusty bun or bread.

tenderloin, garlic, salt, freshly ground pepper, apple cider vinegar, water, ketchup, ground mustard, liquid smoke, worcestershire sauce, brown sugar

Taken from tastykitchen.com/recipes/main-courses/southern-style-barbecue-pulled-pork/ (may not work)