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Ingredients
- 1 tbsp vegetable oil
- 2 onions finely chopped
- 6 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp black peppercorns cracked
- 1 cup tomato-based chili sauce
- 1/4 cup brown sugar packed
- 1/4 cup cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp liquid smoke
- 3 lb pork shoulder boneless, trimmed of excess fat
- Kaiser or onion buns halved and warmed
Ingredients
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Instructions
- In a skillet, heat oil over medium heat. Add onions and cook until soft. Add garlic, chili powder and pepper, cook for 1 minute, stirring. 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 2 forks. Return to sauce and keep warm. When ready to serve, spoon shredded pork and sauce over warm buns.
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