Ingredients
1 T vegetable oil
2 onions, finely chopped
6 garlic cloves, minced
1 T chili powder
1 teaspoon cracked black peppercorns
1 cup tomato-based chili sauce
1/4 cup brown sugar
1/4 cup cider vinegar
1 T Worcestershire sauce
1 teaspoon liquid smoke
1 3-lb boneless pork shoulder, fat trimmed
Preparation
Heat oil in a saucepan over medium heat. Add onions, cook until soft. Add garlic, chili powder, pepper. Cook, stirring one minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke. Stir, bring to a boil. Place pork in slow cooker stone ware and pour sauce over. Cover, cook on low setting 0-12 hours or on high 6 hours, until pork is falling apart Transfer to cutting board and pull meat apart in shreds. Return to sauce and keep warm.
