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This makes a lot of delicious pulled pork. Leftovers freeze well.
Ingredients
1Toil
2chopped onions
6minced garlic cloves
1Tchili powder
1/2tspblack pepper
12ozchili sauce1 small bottle
1/4cupbrown sugar
1/4cupcider vinegar
1TWorcestershire
3lb.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 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.