Julianna's Pulled Pork

In crock pot on high for 6 hours put:
   4-6 lb. Pork Shoulder (or butt) roast (Cut as much fat out as possible)
   1/4 c. apple cider vinegar
   1 can condensed French onion soup
   1 c. ketchup
   1 1/2 c. Bar B Q sauce ( Cattleman's or KC Masterpiece is good)
   1 T. chopped garlic
Sear the Pork in a skillest on high heat first, then add to the crock pot.

I did half cider vinegar and half balsamic this last time.  I used up the last cup of molasses/rum BarBQ sauce I had and finished with Cattleman's.


tara said...

I made this one for my family of picky eaters and it was a huge hit!