Serves:

Ingredients:

Directions:

In a medium size saucepan combine the ketchup, chili sauce, mustard, vinegar, Worcestershire sauce, honey, soy sauce, red pepper flakes and garlic. Bring
to a boil over medium-high heat and then reduce heat to medium-low and simmer for 5 minutes, uncovered. Season to taste with sea salt. Cool to room
temperature.

Put the pork butt in a large zip lock plastic bag. Pour the sauce mixture over the pork butt and seal the bag. Turn the bag over a few times to allow
the sauce to cover the pork well. Place the pork butt in the refrigerator and marinate overnight or for a minimum of 8 hours, turning the bag from
time to time.

Remove the pork butt from the marinade and put it into the slow cooker. Pour the reserved marinade in a bowl and add the water – whisk well. Pour the
mixture over the pork butt, cover and cook on low for 8 – 10 hours or until the pork is fork tender and shreds or slices easily.

You can serve this on buns as a traditional pork barbecue sandwich or make a pulled pork pizza (see recipe below).

Barbecued Hawaiian Pulled Pork Pizza

Preheat oven to 450 degrees

Place frozen pizza shell on a pizza screen.

Spread barbecue sauce over shell, leaving about an inch around the edges. Sprinkle half of each of the two cheeses on top of the sauce and then layer
with pulled pork, red onion, jalapeno, and pineapple. Sprinkle with remaining cheese.

Bake 10 - 12 minutes, until crust is browned and crisp. Sprinkle with fresh cilantro before serving, if desired.

Slice pizza into 8 slices – serves 2 - 4