This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau's weekly television program. 

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

5-6 pound pork shoulder, loin or butt
½ cup butter
1 cup white vinegar
½ cup ketchup
dash of hot sauce
juice of ½ fresh lemon
1 tablespoon dry mustard
¼ teaspoon ground red pepper
1 teaspoon black pepper
1 teaspoon salt
1 large chopped onion
½ cup brown sugar
1 teaspoon chopped garlic

In a slow cooker, cover pork with water and heat on low overnight or on high all day. Either way, it’s done when it nearly falls apart when you insert a fork. Drain, and let the meat cool. Discard all visible fat, and then chop pork into small pieces. Return the pork to the slow cooker.

In a medium saucepan, mix remaining ingredients. Bring to a boil, and simmer for 30 minutes. Pour over pork, and stir. Turn slow cooker temperature to low until ready to serve.