3lb pork butt
1 cup BBQ Sauce (Use a sweeter one like Sweet Baby Ray's or else it will be too dry and you will need to add some sugar)
1 can tomato soup
1 Tbsp Hot Sauce (I use Louisiana Hot Sauce)
One packet of McDonald's Spicy Buffalo Sauce, or add an additional Tablespoon hot sauce but don't be shy to ask for some next time you are at McDonalds!
2 Tbsp cider vinegar
Course Salt & cracked pepper
Take your roast and liberally smear salt and pepper on all sides. Place in slow cooker and cover with tomato soup.
Cook for abut 5 hours on low or 3 on high. Remove roast and take serving forks and pull meat apart and/or chop to desired size. Add back to sauce and keep on warm until ready to serve. Serve atop toast or on buns or even better, a toasted hoagie and enjoy!
Notes:
Since I am a bit of a food nerd, I thought I would share with you the reasons behind my ingredient choices. First time I made this, I used a thick and kind of sweet barbecue sauce. Second time I made it, I used a more vinegary one that actually had bourbon in it which made for a less rich sauce and the meat seemed dry if you can imagine since it was covered in sauce! Secondly, I added the hot sauces not only to add spice and a kick, but the vinegar in the sauces and in the added cider vinegar help to tenderize the tough piece of meat and allow you to pull it apart much easier. Lastly, I used tomato soup because the tomato's acidity also adds to the tenderization as well as the sugar, and the sugar content in the soup balances the spiciness.
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