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Barbecue

4 lb Pork loin roast
Salt and pepper to taste
Crushed red pepper flakes to taste; (not too much)
2 tb Sugar
1 c White vinegar
1 c Water
1/3 c Ketchup
16 Hamburger buns; up to 18


Trim fat from roast and place in slow cooker. Sprinkle roast with salt, pepper and crushed red pepper. Add sugar, vinegar and water. Cook on low 14 hours or overnight. When done remove roast from cooker and place it in a skillet, reserving the juice. Flake or shred the roast, removing any fat. Mix meat, some of the cooking juices and the ketchup. Simmer mixture over medium heat until juices evaporate. Serve on lightly toasted hamburger buns. Makes 16-17 sandwiches.

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