How to make it

  • Trim fat from a 3 to 3-1/2 pound boneless pork shoulder. If necessary, cut pork to fit a 4- to 5-quart slow cooker.
  • Place pork, 1 cup chopped sweet onion, and 6 cloves garlic, minced in slow cooker.
  • In a medium bowl, combine 1, 12-ounce bottle chili sauce, 2 tablespoons packed brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper.
  • Pour over pork in cooker. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.
  • Remove pork from cooker, reserving juices. Using two forks, shred pork; discarding any fat
  • Skim fat from juices. Add enough juices to the pork to moisten.
  • Place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.
  • Makes 6 cups.

Reviews & Comments 3

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    " It was excellent "
    mrsc543 ate it and said...
    Fantastic! Bookmarked and printed! Thanks.
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    " It was excellent "
    valinkenmore ate it and said...
    Great Post Peeta!
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    " It was excellent "
    cuzpat ate it and said...
    Good stuff to be put into this pork! high 5
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