1 (3 lb.) boneless pork shoulder (an inexpensive cut is okay)
1 sm. onion, sliced thinly
1 1/4 tsp. salt, divided
1/4 tsp. pepper
Water
1/2 - 3/4 c. cider vinegar
1 tbsp. Texas Pete (cayenne pepper sauce)
2 tbsp. sugar
1/4 tsp. crushed red pepper

Preheat oven to 300 degrees. Cut pork into 4 or 5 pieces and place in a Dutch oven. Add onion, 1 teaspoon salt, pepper and about 1/2" water. Cover tightly. Cook 2 1/2 to 3 hours.

When meat has cooled enough to handle, drain and pull apart into shredded pieces. Set aside to cool.

Prepare Sauce: Mix vinegar, hot pepper sauce, sugar, red pepper, remaining salt. Cook slowly 10 minutes. Add pork and warm through. If you prefer more of a sauce base, add a little of your favorite BBQ sauce. Serve with slaw and buns. This is an easy crowd pleaser.