1 fresh pork shoulder or fresh ham
Liquid Smoke
Ground red pepper
Salt
1 tsp. cayenne pepper
1 c. vinegar

Rinse meat and pat dry. Sprinkle a teaspoon of liquid smoke on meat and rub it in. Liberally sprinkle with red pepper. Place meat in a dry crock pot and cook for almost 10 hours. (There will be plenty of liquid in the bottom of pot when you finish.)

In a small saucepan, combine crushed cayenne pepper and vinegar. Bring to a boil. After chopping up meat add salt and this mixture to taste. Put back in crock pot and keep warm until ready to serve.