Smokey Eastern N Carolina BBQ Without a Pit!

• 3 12 lbs boneless pork loin (or substitute bone-in Boston butt)
• 12 teaspoon garlic salt
• 12 cup red wine vinegar
• 12 teaspoon red pepper flakes
• 1 -2 teaspoon liquid smoke (I use 2 teaspoons)
• barbecue sauce (OPTIONAL GARNISH ~ Sweet Baby Ray's is good!)
• A.1. Original Sauce (OPTIONAL GARNISH)

1. Slice boneless pork loin into 1-inch thick chops for quicker cooking.
2. Sprinkle pork (or chops) with garlic salt.
3. Pour red wine vinegar over chops.
4. Sprinkle with red pepper flakes and liquid smoke.
5. Crock for 6-7 hours on LOW, or until tender ~ pork should shred easily with a fork into the pork juices.
6. Remove excess juices, leaving just enough so the pork remains moist!
7. Discard juices, or freeze to use as a soup base!
8. BBQ sauce is not necessary during crocking process ~ USE AS A GARNISH ONLY, after shredding!.
9. If desired, serve on buttered toasted hamburger buns, with BBQ Sauce, or A-1 sauce, and dill pickle slices.

pork loin, garlic salt, red wine vinegar, red pepper, liquid smoke, barbecue sauce

Taken from www.food.com/recipe/smokey-eastern-n-carolina-bbq-without-a-pit-341197 (may not work)