Slow Cooked Southern Barbeque on a Bun!

The meat needs overnight marination, so plan accordingly.

• Ready In: 16 hrs
• Serves: 8

Ingredients

• 1  cup ketchup
• 1  cup chili sauce
• 1⁄4 cup Dijon mustard
• 3  tablespoons cider vinegar
• 3  tablespoons Worcestershire sauce
• 3  tablespoons liquid smoke
• 2  teaspoons cumin, ground
• 2  tablespoons honey
• 1  tablespoon soy sauce
• 1⁄2 teaspoon red pepper flakes
• 4  garlic cloves, minced
• 3  lbs  boneless pork butt, trimmed of excess fat
• 1⁄4 cup water
• 8  kaiser rolls, split
•  Coleslaw
•  pickle

Directions

1. In a medium-size saucepan combine ketchup, chili sauce, mustard, vinegar, Worcestershire, liquid smoke, cumin, honey, soy sauce, red pepper flakes, and garlic. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, uncovered. Let cool to room temperature.
2. Put the pork butt in a large zippered-top plastic bag. Pour the barbecue sauce over the pork, seal, and marinate at least 8 hours or overnight in the refridgerator, turning the bag over a few times if possible.
3. Remove the pork butt from the marinade and put in the slow cooker. Pour the marinade into a small bowl, add the water, and mix well. Pour over the roast. Cover and cook on LOW until the meat is fork-tender, 8 to 10 hours.
4. Transfer the pork to a platter, tent with aluminum foil, and let stand for 10 to 15 minutes before carving into thin slices. Put a few slices of pickle on the bottom half of each Kaiser bun, top with some pork, spoon over some of the barbecue sauce, put a scoop of coleslaw on top of that, and have yourself some damn good ’cue!