Night before, put some dry rub on it, and refrigerated overnight.
This was going to be North Carolina style barbecue. Meaning instead of a tomato base and sweet sauce, it's a vinegar base. Cider vinegar, liquid smoke (since I was doing in crock pot), Worcestershire sacue, garlic, onion and pepper flakes, cayenne pepper, mustard powder, garlic, and a little sugar.
Poured about half the mixture on, and set the crock pot on low.
About 8 hours later before game time, it was good to go. Pulled apart easy.
Pulled out the bone, shredded, and mixed in the rest of the sauce.
Served up on some fresh baked rolls. Darn tasty.
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