One Christmas, I had an un-traditional streak crawl up my spine and I decided to have barbecue for dinner. However, no one like to be stuck in the kitchen on Christmas. I wanted a recipe that I could quickly prep and forget it until dinner time.
Whether you prepare this pulled pork in the crock pot or in a low temperature oven, the results are fantastic.
- 1 large Boston Butt pork roast
- 2 tablespoons olive oil
- Salt and pepper
- 4 tablespoons red wine vinegar
- 1 bottle barbecue sauce
- For the crock pot, place the roast into the crock pot and drizzle with olive oil. Coat well with salt and pepper. Pour red wine vinegar over the roast. Cover and cook on low heat for 10 hours or until fork tender. Pull the pork apart with forks and toss with your favorite barbecue sauce.
- For the oven, place the roast in a covered dutch oven. Season just as you would for the crock pot version. Cover and cook at 250 degrees for 6 to 8 hours or until fork tender. Pull apart with forks and toss with your favorite barbecue sauce.