- 30 mins
- 40 mins
Ingredients
- 3 to 3-1/2 pound boneless pork shoulder
- 1 cup chopped sweet onion
- 6 cloves garlic, minced
- 1 , 12-ounce bottle chili sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Preparation
Step 1
Trim fat from a 3 to 3-1/2 pound boneless pork shoulder. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place pork, 1 cup chopped sweet onion, and 6 cloves garlic, minced in slow cooker. In a medium bowl, combine 1, 12-ounce bottle chili sauce, 2 tablespoons packed brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Pour over pork in cooker.
Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours. Remove pork from cooker, reserving juices. Using two forks, shred pork; discarding any fat. Skim fat from juices. Add enough juices to the pork to moisten. Place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.