• 2 1/2 lb. or larger Pork shoulder or butt
• 1 medium onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 C. balsamic vinegar
• 1 can chicken or pork stock
• 1 C. water
• Spice mix:
• 4 Tbs. of chicken and rib rub
• 2 Tbs. of garlic salt
• 2 Tbs. of steak grill seasoning
• 1 Tbs. of light brown sugar or dark
• BBQ sauce:
• 1 bottle of kraft honey bbq sauce
• 1/3 C. packed brown sugar light or dark
• 4 Tbs. of balsamic vinegar

Rub spice mix on pork. Place pork in crockpot and put onions and red bell peppers over the top of the pork and all around the crockpot. Pour stock, vinegar, and water over the pork. Set crockpot on high and walk away for 6 to 8 hours. After you have taken your pork out, discard cooking juices and let meat rest for about 10 minutes or until comfortable to touch. Shred pork with a fork and return to crockpot. Pour BBQ sauce over the meat, mix together and you are done.

Aran Carlton, Fairfield, California