Post by Debbie on Jun 16, 2012 16:10:31 GMT -5
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
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
1/2 teaspoon 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.