| 6 lb. pork butt, 1/2 can of chicken broth, season the pork with salt, pepper and smokey paprika then cook on low for 8 hours. When cooking time is up turn to high and add your favorite bbq sauce, a dash of worsheshire sauce, dijon mustard and a splash of apple cider vinegar. Pull the pork and remove all the fat and bones and just stir it all together until it thickens slightly. Place on your favorite rolls and serve with pickles and coleslaw. |