4 to 5 lb. pork roast (may be 3 lbs. if boneless)
12 peppercorns
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
2 tsp. crushed red pepper (optional)

SAUCE:

1/2 c. vinegar
1/4 to 1/3 c. brown sugar, packed
1 1/2 tsp. salt
1 tsp. chili powder
2 tbsp. catsup

Sprinkle salt lightly over pork roast and place in slow cooker. Sprinkle with peppercorns, cayenne and garlic powder (and red pepper, if you want it HOT!) Cook on low heat for 12 hours. Remove from pot. Remove and discard excess fat and peppercorns. Pour liquid into Pyrex container and place in freezer. When grease congeals at top, remove grease and discard.

To remaining liquid, add vinegar, brown sugar, chili powder, salt and catsup. While liquid is in freezer, cut up meat into chunks. Return meat to slow cooker. Pour sauce over meat. Cook on low heat for another 12 hours. Add more vinegar, salt or other spices to taste, if needed. 6 servings.

Preparation time: 24 hours.