5 to 6 lb. Boston butt
1 1/2 cups apple cider vinegar
1 small bottle Liquid Smoke
salt and pepper, to taste
1/4 cup dark brown sugar
2 tbsp. FRANK'S® Red Hot sauce
1 tbsp. crushed red pepper flakes

Put Boston butt in Crock-Pot. Season with salt and pepper. Pour vinegar and liquid smoke over, cover and cook on low for 8 hours or overnight.

Remove meat from Crock-Pot. Place in a large bowl, take out the bone, and shred with two forks. Save 1 1/2 to 2 cups of liquid from Crock-Pot and discard the rest.

Add brown sugar, FRANK'S® Red Hot sauce and red pepper flakes to liquid and stir. Place meat back in Crock-Pot and pour sauce over, stirring gently to combine.

I like to serve on buns with sliced pickles and spicy barbecue sauce.

Submitted by: Crystal Tuttle