Kathy'S Crock Pot Barbecue

• 1 (3 to 4 lb.) pork loin or Boston butt roast
• 2 Tbsp. sugar
• 1 tsp. salt
• 1 c. vinegar
• 1/2 c. catsup
• 6 to 8 Tbsp. meat broth
• 1 Tbsp. worcestershire sauce
• Texas Pete hot sauce, to taste
• bottled barbecue sauce, if desired

1. Sear the roast on all sides in a little oil before putting in crock pot.
2. Add sugar, salt and vinegar.
3. Start crock pot on high for about 1 hour; reduce heat to low and continue cooking for about 10 hours, or until the meat is so tender that it falls apart.
4. Remove meat from crock pot; discard any bones and fat. Cut meat into small pieces.
5. Mix remaining ingredients for sauce and toss with meat.
6. (Discard all unused drippings from the crock pot.
7. There is too much vinegar in this to use it all.)
8. Return meat and sauce to crock pot to keep warm during serving. Delicious!

pork loin, sugar, salt, vinegar, catsup, meat broth, worcestershire sauce, hot sauce, barbecue sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9233 (may not work)