6-7 lb. bone-in pork butt
2 1/2 cups white vinegar
5 tbs. Worcestershire
1 tsp. crushed red pepper
1 tbs. thyme
2 tbs. dry mustard
1tbs. Tabasco or Texas Pete
1/2 can beer

Cook in Crock-Pot on high heat for eight hours. De-bone and shred/separate meat.

Cook in Crock-Pot 4-8 hours, or until well blended.

Serve with coleslaw, baked beans, rice, on a bun or with cornbread.

Submitted by: Eric Watt