Slow roast pork shoulder at 300 degrees for four to five hours or until tender. Remove from oven and pull apart pork shoulder using two large forks. Meat should be shredded when you are finished. Place in large bowl.
In separate bowl combine 1 pint jar Kitchen Kettle Vidalia Onion Relish with 1 pint jar Kitchen Kettle Hot Pepper Relish. Mix two products together. Add 8 ounces of veal stock and mix again. Add to the pulled pork and be sure all meat is mixed evenly with the Vidalia Onion Relish & Hot Pepper Relish combination.
Serve on rolls at your favorite tailgate or gathering.
Recipe courtesy of Joe Edwards in Porch Restaurant, Myerstown