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SOUTHERN BARBECUED PORK

2-3 lb pork tenderloin
1 Tablespoon salt
2 Tablespoon sugar
Black ground pepper to taste (2 teaspoons)
1 cup apple cider vinegar
1 cup catsup
1/8 teaspoon liquid hickory smoke
2 teaspoon crushed red pepper (or more to taste)

Trim all fat and silver skin from pork. Rub salt, sugar and black
pepper over shoulder and place in crockpot or slow cooker. Add
vinegar. Place in cooker and cook on low heat 10-12 hours. Shred
or mince the meat with a fork. Strain the liquid and remove any
fat from the surface. Add catsup, red pepper and a few drops of
the liquid smoke to the reserved liquid. Mix with the meat and
return all to the cooker. Leave lid off cooker and cook on low
until the juice has cooked down to desired moisture. Adjust smoke
taste and add additional liquid smoke to taste. Do not overcook or
meat will get mushy. Serve on buns with coleslaw and hot sauce if
desired. Serves 6-8

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