3 to 4 pound Pork Roast, Boston Butt or Shoulder
6 oz. Coca Cola at room temperature
Black pepper, chili powder, garlic powder, brown sugar, salt,
Worcestershire sauce, and liquid smoke or your choice
1 to 1.5 cups of Granny's Barbecue Sauce (recipe below)

Trim the excess fat from the roast. Season the bottom moderately with black pepper, chili powder, garlic powder, brown sugar, salt, Worcestershire sauce, and a bit of liquid smoke. Place the roast in the crock pot and pour the Coca Cola in. Season the top moderately and put the lid on. Turn it on low and cook for 12 hours.

Turn the crock pot off. Carefully remove the roast to a large bowl or platter. It will be very hot and falling apart. Dispose of the cooking liquid. After the crock pot cools a bit, wash it, dry it, and return it to its base. After the meat has cooled enough that it can be handled, remove the fat and connective tissue and break the meat into medium to large pieces. Return the meat to the crock pot. Add the barbecue sauce and stir thoroughly. The objective is to moisten and flavor the meat not to overwhelm it. Replace the lid. Turn the crock pot on low and cook for 4 to 6 hours.

Serve the meat either as a main course serving or as an open face sandwich. Have additional sauce available.

An heirloom Southern recipe with simple ingredients and a simply incredible taste. It is tangy and a little hot.

1 cup Heinz Ketchup
1/2 cup apple cider vinegar
1/2 cup white sugar
1/2 tblsp black pepper
1/2 tblsp cayenne pepper
1/2 tsp salt
juice of a lemon

Mix together thoroughly and simmer for 15 minutes. Enjoy.

Don't make a crucial mistake... see Jeff's Hints and Techniques! Plus, check out Godfrey's Outpost--Home of the Barbecue Shack and more!

[This article originally appeared in THG #2]