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Ingredients
- 2 T. brown sugar
- 4 1/2 tsp paprika
- 1 tsp salt
- 1 tsp chile powder
- 1 boneless pork shoulder butt roast (3-4 lbs.) cut in half
- 1 cup cider vinegar
- 1/4 cup beef broth
- 1/4 cup barbeque sauce
- 2 T. Worcestershire sauce
Details
Preparation
Step 1
in small bowl, combine brown sugar, paprika, salt, chili powder. rub over roast; cover and refrigerate overnight.
place roast in slow cooker. combine remaining ingredients; pour over roast. cover and cook on low for 8-10 hours or until meat is tender.
remove meat; cool slightly. shred meat and return to slow cooker; heat through. serve in buns.
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