Optional: If you want some added flavor, sear the outside sides of your pork loin or roast in a skillet on high heat until all sides are browned. This step is optional, if you're feeling lazy, its OK to skip it!
Add pork loins or butt to your crockpot and then top with vinegar and Worcestershire sauce. For pork loins: cook 20 minutes per pound on high or until internal temperature reaches 145° F. For pork butt: cook 35-40 minutes per pound on high or until internal temperature reaches 145° F.*
When pork is fully cooked, remove and let cool until it's not too hot to touch. Shred the pork by hand (or use shredding claws) into a large bowl. Add salt and pepper to taste.
Toss pork in barbecue sauce and serve immediately or refrigerate and re-heat when ready to eat.
This recipe starts with a pork butt of any size, you'll just need to check the temperature and juices to know when it's ready.Cook time varies by size and shape of loins. Use a meat thermometer to cook pork just until done for more tender pork. Set crockpot to keep warm once temperature is achieved so pork does not become overdone. If using a pork butt, score the fat on top to prevent the roast from shrinking as it cooks. Place in crockpot fat-side facing up. (Learn how to score a pork roast)Do not add barbecue sauce until the pork is fully cooked. The sugar in the sauce will burn if cooked with the pork.