PULLED PORK ON A BUN

By jarren

Ingredients

• 1 tablespoon (15 ml) vegetable oil
• 2 onions, finely chopped
• 6 garlic cloves, minced
• 1 tablespoon (15 ml) chili powder
• 1 teaspoon (5 ml) cracked black peppercorns
• 1 cup (250 ml) tomato based chili sauce (such as Heinz 57 chili sauce)
• 1 ⁄4 cup (50 ml) packed brown sugar
• 1 ⁄4 cup (50 ml) cider vinegar
• 1 tablespoon (15 ml) Worcestershire sauce
• 1 teaspoon (5 ml) liquid smoke
• 1 boneless pork shoulder, trimmed of excess fat, about 3 pounds (1.5 kg)
• Kaiser rolls or onion buns, halved and warmed

Details

Servings 6
Adapted from food.com

Preparation

Step 1

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.

Serves 6-8