Crock-pot Pork Barbecue (I know it's not really barbecue)

Vinegar and mustard base.

2 Cups Vinegar (I recommend apple cider vinegar)

⅔ Cup Worcestershire Sauce

2 tbsp salt

2 tsp crushed red pepper

2 tsp thyme

6 tbsp prepared mustard

Few shakes of hot sauce to taste

~4 lb pork shoulder

Trim pork shoulder and place in crock pot (the OG recipe says remove as much fat as possible... I definitely leave some)

Mix all remaining ingredients and pour over pork shoulder.

Cook on low for 12 hours (or high for 6 hours, though I've never tried this)

Some of the ingredients lose flavor in loooooong cooking process. So maybe make a little extra sauce to add in at the end. Think about it.

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