Good for a day when you are working out in the yard or garden all day. Dinner is ready in a snap. Serve with chips and pickles and/or a nice fresh green salad,straight from your garden.
Servings: 12Prep Time: 15 minutes Cook Time: 8 to 10 hours
1 Medium onion, chopped
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 Tablespoon sweet paprika
2 Tablespoons Worcestershire sauce
2 Tablespoons yellow mustard
1/2 teaspoon salt
1 1/4 teaspoon ground black pepper
4 pounds boneless pork shoulder roast (pork butt)
12 soft sandwich buns
—Potato chips (optional)
—Hot Sauce (optional)
1) In a 4 1/2 to 6-quart slow-cooker, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
2) Cover slow-cooker with lid and cook pork mixture on low setting 8 to 10 hours or until pork is very tender.
3) With tongs, transfer pork to large bowl or platter. Turn slow-cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork into shreds. Return pork to slow-cooker and toss with sauce. Serve on bun.
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