1 1/2 - 2 1/2 pound pork shoulder roast*
cider vinegar (DON’T use white vinegar)
beer (optional)
1 large onion (optional)
1/4 cup ketchup
light brown sugar (optional)
kosher salt
ground pepper
crushed red pepper
Texas Pete or Tabasco

Place roast in a large roasting pan or dutch oven. Add cider vinegar and water so that the pork is almost fully covered. The ratio of vinegar to water is up to you and the more vinegar you use, the tangier the barbeque will be. However, don’t use straight cider vinegar without any water. It’s too much. Add remaining ingredients and cover with foil or lid. Bake in a preheated 325° F oven, about 40 minutes per pound, until done and very tender, basting occasionally with drippings. When fully cooked, remove meat from liquid and let cool. Once meat is cool, pull pork, picking through and discarding any fat and/or bones. During this time I usually boil the liquid mixture so that it gets more concentrated. Return pulled barbeque to liquid mixture and keep warm until ready to serve.

*A pork loin can also be used. We’ve used all sorts of meats here, but find that pork butts are often too fatty for our tastes. You can also use pork that has been smoked, but it’s not what I prefer.