This pork shoulder has been hanging out in my oven between 275-290F all day…:)
I basically take some apple cider vinegar and throw in some crushed red pepper, garlic salt, onion salt, sea salt, black pepper, white pepper (if I had any here), and a little Splenda. I poked some holes in the top of the bottle and just shake it on.
If only I had some Scott’s BBQ Sauce…sigh. It’s as close as I could get.
Two forks later (this just fell apart, as it should…:)