Hoodoo Bar-B-Que!

Natives, you have your BBQ and I have mine.  In Waco, Texas, where the land is flat, the sun is hot, and where the best damn cowboy hats are made, they have beef  BBQ.  I mean, it has to be beef!  In Florida, it can be any meat that is found on the side of the road, but it has to have red, ketchup-y BBQ sauce.   Nearer to Rawl-eee, NC, the state's capital, they mandate mustard sauce on whatever they are cooking, be it pork or possum.

Well, gentle people, I have married the gap between the differing types of BBQ, and have made it safer by taking away the charcoals and adding a crock pot.  Here is "Hoodoo BBQ!"

Ingredients:

3 lb. Boston Butt Pork with bone;
1 jar of Carolina Treet marinate or mix up some ketchup, mustard, and vinegar to make an orange-looking sauce;
1 big ole onion cut into four chunks;
1/3 cup of cider vinegar;
1/3 cup of brown sugar;
1 T of garlic;
One regular-sized can of chicken broth and one similar can of beef broth (hence the marriage of the meats).

Get the cut onion and put it in the bottom of a crock pot.  Place the pork on top of the onions.  Pour in the brown sugar, vinegar, garlic, the broths, and about 1/2 cup of the marinate.  Turn the dial on high, cover, and it should cook for about 6 or 7 hours.  Halfway during this glorious smell-a-thon of meat and sauce, pour a cup of the marinate on top of the pork and put the lid back.  When it gets to the point whereby you can get a Q-tip and pull the meat off with it, it is done.  The bone should be separating from the meat.  When safely cooled, take out the meat, place onto a big platter, and pull it apart with two forks...two forks only, mind you!  With the liquid still hot, pour in some water laced with corn starch and make a thickened gravy.

Make some championship-quality slaw, buy some fancy buns, and pig out!  It will make you want to smack your grandpa out of his wheelchair, it is that good!