Ingredients

• 3 Lbs. Pork Shoulder Roast
• 1 Pkg. Marcum® Meatloaf Seasoning
• 1 Cup Kurtz® Ketchup
• 1 Cup Ginger Evans® Light Brown Sugar
• 1/3 Cup Kurtz® Apple Cider Vinegar
• 1/2 Cup Tipton Grove™ Apple Juice

Directions

Rinse meat and place in slow cooker. Mix seasoning, ketchup, brown sugar, vinegar and apple juice until blended. Pour over pork. Cover. Cook 8 hours on low or 4 hours on high (cook until tender and starts to fall apart when poked with fork). Remove pork from slow cooker. Shred or chop B BQ and return to slow cooker; mix and heat with sauce before serving.

Notes

Depending on the number of people you need to serve, do not change the sauce recipe from above. This will work well on either a 3 lb pork shoulder roast or a 5-6 lb boston butt. Follow the spice package directions, but by doubling the ketchup and brown sugar and adding the apple juice, there is plenty of extra sauce left with either choice of meat.