Pulled Pork Barbeque Slow Cooker

By exdircomp

Ingredients

• BBQ Sauce:
• Ingredients
• 1 tablespoon canola oil
• 2 cloves garlic, minced
• 1/2 onion, diced
• 1 cup ketchup
• 1/3 cup molasses
• 1/3 cup brown sugar
• 4 tablespoons minced chipotle peppers in adobo sauce
• 4 tablespoons distilled vinegar
• 1 tablespoon Worcestershire sauce
• Dash salt
• I also like to use stubbs barbecue sauce for ease.
• Roast:
• 2 medium sweet onions, such as Vidalia, quartered
• 2 teaspoons light brown sugar
• 2 - 3 tablespoons of molasses
• 1 teaspoon smoked paprika
• 2 teaspoons salt
• Pinch black pepper
• One 4- to 6-pound Boston butt pork roast, bone-in
• Hawaiian Buns, for serving

Preparation

Step 1

For the sauce: Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.)

For the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, molasses, paprika, salt and pepper and rub it over the pork roast. Then place in the slow cooker on top of the onions. Drizzle the reserved 1 cup of sauce over the roast. Cook the roast in the slow cooker on low for 10 to 12 hours, checking after 10 hours for tenderness.

Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork. Reserve the juices from the slow cooker to add to the meat for desired juiciness.

Serve on a bun with the juice.