Ingredients:

• 6-10 lb Boston pork butt (bone-in but no skin; not over 10lbs)
• 1 cup water
• 1/3 cup apple cider vinegar
• 1/4 – 1/2 cup Lawry’s Perfect Blend Seasoning and Rub – Chicken & Poultry (orange)
• 1-2 tablespoons minced garlic

Directions:

1. Cut off large portions of visible fat from outer pork butt; place pork butt in 5 quart crockpot; if necessary cut to fit.
2. Mix water and vinegar; pour over pork butt; rub Lawry’s seasoning and minced garlic all over pork butt to cover.
3. Cover crockpot and cook pork butt on high for 8 hours.
4. When finished cooking cool slightly; reserving liquid remove pork butt from crockpot; shred pork with forks removing excess fat and bones; return good meat to liquid.
5. Serve soaked meat on rolls.

NOTE:  This is Chris’ recipe