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1 (3 to 4 lb.) Boston butt roast 1/4 c. liquid smoke 1/2 c. water 1/4 c. white vinegar 2 Tbsp. dry mustard 3 Tbsp. brown sugar 4 Tbsp. ketchup cayenne pepper Sprinkle cayenne pepper on meat and rub in; place in crock-pot. Mix remaining ingredients and pour over meat. Cook on high all day. After it's done, leave in crock-pot until slightly cooled. Shred meat and pour some of the liquid mixture over shredded meat. Pour out remaining liquid. Optional: After shredding meat, you can use your favorite barbeque sauce and discard liquid. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |