I picked this recipe up off the Internet somewhere and have only modified it slightly. Pork shoulder is one of the only meats that will go on sale around here for less than $1/pound. The first time I bought it I had no idea what to do with it so posted a request to a frugal newsgroup I was on. Here’s the slightly modified version of one of the recipes that was sent to me.
- 1 T oil
- 2 chopped onions
- 6 minced garlic cloves
- 1 T chili powder
- 1/2 tsp black pepper
- 12 oz chili sauce 1 small bottle
- 1/4 cup brown sugar
- 1/4 cup cider vinegar
- 1 T Worcestershire
- 3 lb. pork shoulder
- Saute the onions in the oil until soft. Add garlic, chili powder, and pepper and cook another minute or so. Add chili sauce, brown sugar, vinegar, and Worcestershire sauce. Heat till boiling stirring constantly.
- Put the pork shoulder in the crockpot and pour the sauce over it. Cover and cook on low 12 hours or on high 6 hours, until pork is basically falling apart. (Longer never hurts.)
- Shred the meat with a pair of forks and return to the pot and keep warm in the sauce. Serve over buns.
This makes a LOT of pork. I typically freeze the leftovers and they reheat just fine.
This goes great with coleslaw.