1 tablespoon vegetable oil
2 onions, finely chopped
6 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cracked black peppercorns
1 cup tomato-based chili sauce
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1 boneless pork shoulder, trimmed of excess fat, about 3 pounds
Kaiser or onion buns, halved and warmed
In a skillet, heat oil over medium heat. Add onions and cook until soft. Add garlic, chili powder, and pepper and cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce, and liquid smoke. Stir to combine and bring to a boil.
Place pork in slow cooker stoneware and pour sauce over. Cover and cook on low for 10 to 12 hours or on high for 6 hours, until pork is falling apart.
Transfer pork to a cutting board and pull the meat apart in shreds, using two forks. Return to sauce and keep warm. When ready to serve, spoon shredded pork and sauce over warm buns.
Yield: Serves 6 to 8.
Source: The 150 Best Slow Cooker Recipes
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.