Ingredients:
2-3 lb boneless pork butt
3 tsp red wine vinegar
2 tsp Hickory liquid smoke
1/2 tsp garlic powder
2 tsp sea salt
1 cup Stubbs Hickory Bourbon BBQ Sauce
Directions:
1. Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke.
2. Cover and cook low 9-10 hours until tender
3. Remove pork and transfer onto a large plate or cutting board.
4. Reserve all the liquid into a cup and set aside.
5. Shred the pork and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ sauce
6. Cook on high for about a 1/2 hour until warmed.
7. Served on warmed hamburger buns