CROCKPOT OLD SOUTH PULLED PORK ON A BUN
This is a great dish for weekends in the country, Friday night
dinners or evenings when you have a house full of teenaged boys who
can’t get enough of the rich, smoky sauce.
Serves 6 to 8.
1 tablespoon vegetable
2 onions, finely chopped
6 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cracked black peppercorns
1 cup tomato based chili sauce (such as Heinz 57 chili sauce)
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1 boneless pork shoulder, trimmed of excess fat, about 3 pounds
Kaiser or onion buns, halved and warmed
(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.
(2) 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.
(3) 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.