2 pounds pork tenderloin, shoulder or butt roast

2 teaspoons ground black pepper

1 bottle (16 ounces) barbecue sauce, divided

1/4 cup red wine vinegar

1 1/2 cups water

6 seeded hamburger buns

12 dill pickle chips for garnish



Spray 3-to 4-quart slow cooker with cooking spray.

Place pork in slow cooker. Rub pepper on pork. Add 8 ounces barbecue sauce, vinegar, and water. Cook, covered, on low heat setting 6 hours or until pork is tender.

Remove pork from cooker onto cutting board; drain. Discard liquid and fatty pieces. Shred pork with 2 forks. Return to cooker. Add remaining barbecue sauce. Warm until ready to serve.

Spoon mixture onto hamburger buns. Top with pickles and extra sauce. Serve with prepared deli coleslaw or potato salad.

Serves 6

Ann Schwartz's work has been featured in children's magazines and 49 cookbooks. The retired English, public speaking, and theater teacher received the Library Advocate of the Year Award.

Photo by Azurita

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