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 (such as Heinz 57 chili sauce)
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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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3 lbs boneless pork shoulder, trimmed of excess fat, about
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kaiser rolls or onion hamburger buns, halved and warmed
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2 onions, finely chopped
Instructions
- 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.
- MAKE AHEAD: This dish can be partially prepared the night before it is cooked.
- Complete Step 1.
- Cover and refrigerate sauce overnight.
- The next morning, continue cooking as directed.
- The 150 Best Slow Cooker Recipes J Finlayson.