The 150 best Slow Cooker Recipes
|
1 T |
Vegetable Oil |
|
2 |
Onions - finely chopped |
|
6 |
Cloves Garlic - minced |
|
1 T |
Chili Powder |
|
1 t |
Cracked Black Peppercorns |
|
1 C |
Tomato Based Chili Sauce (Heinz Ô57) |
|
1/4 C |
Packed Brown Sugar |
|
1/4 C |
Cider Vinegar |
|
1 T |
Worcestershire Sauce |
|
1 t |
Liquid Smoke |
|
1 |
Boneless Pork Shoulder, trimmed of excess fat, about 3lbs. |
|
|
Kaiser or Onion Buns, halved and warmed |
1. In a skillet, heat oil over a 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.
2. 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.
3. Transfer pork to a cutting board and pull the meat apart into shreds, using two forks. Return to sauce and keep warm. When ready to serve, spoon shredded pork and sauce over warm buns.
Notes:
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