Slow Cooker Recipes

1 T. vegetable oil
2 onions, finely chopped
6 cloves garlic, minced
1 T. chili powder
1 t. cracked black peppercorns
1 C. tomato-based chili sauce
1/4 C. packed brown sugar
1/4 C. cider vinegar
1 T. Worcestershire sauce
1 t. liquid smoke
1 boneless pork butt, trimmed of excess fat, about 3 pounds
Kaiser or onion buns, halved and warmed

In a skillet, heat oil over medium heat. Add onions; cook until soft. Add garlic, chili powder and peppercorns; cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to combine; bring to a boil.

Place pork in slow cooker; pour sauce over pork. 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; 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.

Yield: 6 to 8 servings.

Note: You can prepare sauce in advance and refrigerate overnight. The next morning, proceed as directed.