Recipes

Crock pot on low- timer for 12 hours- place the roasting rack in the bottom of the pot (keeps the meat from boiling in the liquid)

Pour about 2-3 cups of vinegar in the bottom of the pot

Mix all of the spices together in a casserole dish and roll and rub the meat in the spices so the meat is thoroughly coated. Make 2 cuts in the meat 3/4 way through to expose more surface and rub the spices all over the newly exposed surface. Slice onion and place on/around meat. Let cook covered for 12 hours- don't take the lid off!

Remove meat from crock pot and place in cleaned casserole dish- remove any bones, it will fall apart. Chop/pull the meat into pieces. Pour remaining liquid in saucepan discarding the onions. Add vinegar, brown sugar (about 2 tbs), worchestershire sauce, lemon juice and yellow mustard and bring to a boil. Obviously I don't use measurements so just bring it to a taste you like. This is a sweet and spicy watery sauce- no syrupy ketsup here. Pour half the sauce in a container to use as topping/dipping sauce.

Return the saucepan and sauce to the stove and keep on low. Gradually add meat to the sauce in the pan allowing it to soak up the sauce until there's no standing liquid. Keep pan on low and dish up at halftime! Great on sandwiches, nachos, or on it's own!