“Bill's” Barbeque
1 (5 pound) pork loin roast
Pepper
2 cups cider vinegar
2 heaping tablespoons sugar
1 teaspoon salt
Coleslaw
Sandwich buns
Tabasco sauce (or any hot sauce you prefer)
Dissolve sugar in vinegar.
Coat roast with pepper and place in crockpot.
Pour vinegar mixture over roast and cook on low setting for 12 to 15 hours, or overnight.
Remove and shred the meat. Pour off juice and defat.
Take about ¼ of the juice, dissolve 1 tablespoon of salt in it, and pour back in the crockpot over shredded pork.
Cook one hour longer.
Serve on top of coleslaw placed on a sandwich bun. Sprinkle Tabasco sauce to taste.
Makes 15 servings
Courtney Wodarski
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