8 lb pork butt or shoulder
Enough Sangria
enough Garlic cloves
Tom's Chipotle Rub or Kansas city steak rub and Chipotle powder
Chineese hot sauce (the one with the rooster on it)
Hickory bbq sauce
In a crock pot...
poke holes with a knife about 3 to 4 inches apart square
Put a clove of garlic in each hole
rub top and sides liberally with rub
Fill crock 1/2 full with sangria
squirt liberally in a checker board 1 in sq pattern with hot chineese sauce
Squirt once around with hot sauce in the sangria
coat with bbq sauce
Cook for 8 hrs on low
servve on bun with hickory horsradish sauce
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