Shredded Pork
Boneless pork loin, 6-7 lbs.
Salt pork prior to roasting but add NO water.
Put in covered roasting pan @200 degrees overnight or about 7-8 hours.
Remove roast and strain broth. Shred and chop pork. (Pull apart with fork.)
For each cup of broth (I had about four cups), add one cup vinegar and one cup brown sugar and l/2 cup barbeque sauce. (any kind)
Heat above sauce and pour over shredded pork. Let sit to absorb flavors.
Serve with pickled relish or coleslaw on buns or just serve on a plate.
This also freezes well. ENJOY!!!
