Ingredients
| 5 | pounds HORMEL® ALWAYS TENDER® Pork Butt, cut into large chunks |
| ¾ | cup cider vinegar |
| 2 | tablespoons packed brown sugar |
| 2 | teaspoons salt |
| 3 | teaspoons crushed red pepper flakes |
| 1 | teaspoon black pepperSlower Cooker Directions: |
Directions
Slower Cooker Directions:
Place pork In 4- to 6-quart slow cooker.
In small bowl, combine vinegar, brown sugar, salt, red pepper flakes and black pepper; mix well. Pour over pork. Cover; cook on LOW setting 10 to 12 hours or on HIGH setting 5 to 6 hours.
Transfer pork to cutting board, reserving juices. When cool enough to handle, cut and pull pork into bite-size pieces.
In bowl, combine pork and as much reserved juices as desired to moisten. Return to slow cooker until ready to serve.
Multicooker Directions:
Place pork in 6-quart multicooker.
In small bowl, combine vinegar, brown sugar, salt, red pepper flakes and black pepper; mix well. Pour over pork. Cover; pressure cook on HIGH pressure 60 minutes. Let pressure release naturally 20 minutes.
Transfer pork to cutting board, reserving juices. When cool enough to handle, cut and pull pork into bite-size pieces.
In bowl, combine pork and as much reserved juices as desired to moisten.
Oven Directions:
Heat oven to 350°F. Place pork in 6-quart covered Dutch oven.
In small bowl, combine vinegar, brown sugar, salt, red pepper flakes and black pepper; mix well. Pour over pork. Cover; bake 2½ to 3 hours or until tender.
Transfer pork to cutting board, reserving juices. When cool enough to handle, cut and pull pork into bite-size pieces.
In bowl, combine pork and as much reserved juices as desired to moisten.