Description
This is a great dish for weekends in the country, friday night dinners or evenings when you have a house full of teenage boys who can't get enough of the rich, smoky sauce.
Ingredients
- Vegetable Oil
- Onions
- Garlic Cloves
- Chili Powder
- Black Peppercorns
- Chili Sauce
- Brown Sugar
- Cider Vinegar
- Worcestershire Sauce
- Liquid Smoke
- Boneless Pork Shoulder
- Kaiser Rolls
Instructions
- 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
- The 150 best slow cooker recipes j finlayson