Allison's Winter BBQ Pork

• 1 (3 -4 lb) fresh pork picnic or 1 (3 -4 lb) pork shoulder or 1 (3 -4 lb) fresh ham
• 2 tablespoons salt
• 2 tablespoons liquid smoke (optional)
• 2 cups ketchup
• 1 teaspoon garlic powder
• 12 teaspoon pepper
• 1 teaspoon Tabasco sauce
• 1 teaspoon onion powder
• 14 teaspoon salt
• 12 cup water

1. Place the pork in a dutch oven.
2. Fill the pot with enough water to cover the pork.
3. Add 2 Tablespoons salt and liquid smoke.
4. Bring to a boil.
5. Reduce heat and simmer over low heat for 4-6 hours or until meat is extremely tender.
6. Remove meat from pan and cool.
7. Discard cooking water.
8. When pork has cooled enough to touch, remove and discard bones and fat.
9. Place cleaned meat pieces in a bowl.
10. Shred meat with two forks by pulling in opposite directions, set aside.
11. For BBQ sauce, combine ketchup, garlic powder, pepper, Tabasco sauce, onion powder and salt in a bowl.
12. Mix sauce into pork.
13. Cover and refrigerate until day you want to serve pork.
14. Stovetop method:.
15. Return pork to clean dutch oven.
16. Add 1/2 cup water.
17. Cook covered over low heat for 4-5 hours.
18. Stir occasionally and add additional water if becomes dry.
19. Crockpot method:.
20. Place pork in crockpot.
21. Add 1/2 cup water.
22. Cook on low for 6-8 hours.
23. Serve hot on sandwich buns with your favorite bottled sauce.

pork picnic, salt, liquid smoke, ketchup, garlic, pepper, tabasco sauce, onion powder, salt, water

Taken from www.food.com/recipe/allisons-winter-bbq-pork-162518 (may not work)