1 fresh pork shoulder
Liquid smoke
Vinegar sauce to taste
Extra vinegar

VINEGAR SAUCE:

6 tbsp. vinegar
1 tsp. Cayenne pepper
2 tsp. black pepper

Cook meat in large pot 8 to 10 hours on LOW or until meat falls from the bone. Shred your meat.

Mix vinegar sauce ingredients together. Add vinegar sauce to meat to taste. Add 1 1/2 to 2 tablespoons smoke per 2 pounds of meat. Taste to correct seasoning. Add extra vinegar to taste at this point. Cook another hour to blend seasonings.