I really like the flavor of this barbecue sauce but you can also use a bottle of store-bought sauce if you’d like. I’ve found that the sauce tends to get watered down after cooking in the slow cooker so I like to reserve some and mix in at the end.
My girls like these plain but I like them with coleslaw. This makes a lot, but it freezes well.
Slow Cooker Pulled Pork
Ingredients
- 1 tablespoon oil
- 2 chopped onions
- 6 minced garlic cloves
- 1 tablespoon chili powder
- 1/2 teaspoon black pepper
- 12 oz chili sauce
- 1/4 cup brown sugar
- 1/4 cup cider vinegar
- 1 tablespoon Worcestershire
- 3 lb. pork shoulder
Instructions
- 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 Crock-pot 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.
Notes
Leftovers freeze well.
I, too, have noticed the watery sauce in slow cooker bar-b-que recipes. While you are shredding the pork, transfer the sauce to a 2-4 quart pan and boil until thickened. Return all to the pot to keep warm.
Also in step 1. “aute” should be “Saute”.
Ken