Because there is a lot of pork and enough of a crock to go around, this is Virginia Beach's own home-made BBQ (green-recipe).

Follow up:

For our Semitic friends, replace pork shoulder with a beef chuck roast.

Ingredients:

• 5-7 lb picnic pork or shoulder
• 2 medium onions, sliced
• 1½ cups white vinegar
• 6 tsp Worchester sauce
• 4 tsps salt
• 4 tbs brown sugar
• 2 tbs paprika
• 2 tsp red pepper flakes
• 3 tsp fine ground mustard
• 1 tsp black pepper
• 1 tsp garlic powder
• ¼ tsp cayenne pepper

Preparation:

Combine all ingredients except onions and pork in a sauce pan.

Simmer sauce pan ingredients on low heat for 15 minutes.

Remove skin from pork shoulder.

Place one-half of onions in bottom of crock pot.

Place pork in crock pot.

Pour sauce pan ingredients over pork.

Place remaining onions over pork.

Cover crock, set on low, cover and cook for 9 hours.

Remove pork from crock pot, set aside and let cool for 30 minutes.

Pour liquid from cooker into a bowl, set aside.

Using a fork, shred the pork against (perpendicular to) the grain of the pork, removing unwanted fat.

Return the shredded pork to the crock pot.

Carefully spoon or ladle the fat from bowl of liquid.

Pour the remaining into crock pot and combine with shredded pork.
(If necessary, add vinegar and brown sugar)

Warm in crock pot and served

Optional condiments:

burger buns, coleslaw, liquid pepper sauce, favorite commercial BBQ sauce.