Tangy BBQ Pork

I love, I mean LOVE barbecue! I don't mean cooking out on the grill. I'm talking about barbecue sauce, and not the kind out of the jar either. This recipe isn't the typical BBQ sauce. Thick and sweet with molasses and brown sugar. This particular sauce is tangy and definitely has a little bit of a bite to it. Not hot and spicy mind you. Just enough of spice to get your attention and SATISFY! Being a daughter of the South, I prefer my sandwich topped off with a bit of coleslaw. Now all I need is a tall glass of lemonade!

Ingredients & Directions:

1 2 to 3 lb. pork shoulder roast
Make a rub of 2 tsp. garlic powder, 2 tsp. Lawry's season salt and 1 tsp. pepper. Rub this mixture all over the roast and place in a crock pot with 1 bay leaf and cook on low for about 8 or 9 hours. When the meat is tender. Turn off the crock pot and begin to make your sauce.

Sauce:

1/2 c. water
1/4 cider vinegar
1/4 c. butter or margarine
2 tbs. sugar
2 tbs. Worcestershire sauce
1 tbs. mustard (the condiment, NOT dry)
1 1/2 tsp. salt
1/2 tsp black pepper
1/4 tsp. crushed red pepper
1 thick slice of lemon
1 thick slice of onion
1/2 c. ketchup

Mix all of the ingredients except for the ketchup in a medium saucepan. Bring to a boil, stirring frequently. Reduce heat and simmer partially covered for 20 minutes. While the sauce is simmering, remove the roast from the crock pot and shred the meat really well. After the sauce has simmered for 20 min. remove from heat, discard lemon and onion and stir in ketchup. If the pot is big enough, add the shredded pork to the sauce and stir well to coat. If not, I'm sure you're smart enough to look for something that will work. ENJOY!!