Normally I make this with pork (less expensive) but we did a beef
shoulder this weekend.

Large hunk of bone in shoulder, about 5 lbs
2 decent splashes of vinegar (Cane sugar type, Datu Puti brand) 1/8 c
2 splashes soy (1/8 cup likely as above)

Set to cook on low for 12 hours. Turn as you think of it.

Once ready we decanted over a pot (saved the fat for a gravy use) and
fork shredded then sauced with BBQ sauce.

I'm sure many of you make your own BBQ sauce but we used a container of
Sweet Baby Rays. Works for us. A few rounds of sweet raw onion on my
fresh butermilk bread and all was good in the world.

Carol
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