|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
6 to 8 servings |
Prep. Time: |
:10 |
Total Time: |
8:00 |
Ingredients: |
|
|
1 tbsp. vegetable
2 onions, finely chopped
6 cloves garlic, minced
1 tbsp. chili powder
1 tsp. 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 tbsp. Worcestershire sauce
1 tsp. liquid smoke
1 boneless pork shoulder, trimmed of excess fat, about 3 lbs.
Kaiser or onion buns, halved and warmed
|
Directions:
|
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.
|
Comments from olga
:
|
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.
The 150 Best Slow Cooker Recipes J. Finlayson
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
