Ingredients
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1 tablespoon vegetable oil
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6 garlic cloves, minced
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1 tablespoon chili powder
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1 teaspoon cracked black peppercorns
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1 cup tomato-based chili sauce
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2 celery ribs, sliced thin
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1/4 cup packed brown sugar
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1/4 cup cider vinegar
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1 tablespoon Worcestershire sauce
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1 teaspoon liquid smoke
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1 (3 lb) boneless pork butt, trimmed of excess fat
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6 -8 hard rolls
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2 onions, finely chopped
Instructions
- In a skillet, heat oil over medium heat. Add onions; cook until soft. Add garlic, celery, chili powder and peppercorns; cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to combine; bring to a boil.
- Place pork in slow cooker; pour sauce over pork. 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; 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.