Ingredients

The following ingredients have 10 Servings
  • 2 lbs. pork shoulder (or Boston Buttt, bone-in or boneless, cut into large chunks if necessary to fit into your pot)
  • 2 cups onion (diced)
  • 2 red peppers (seeded and diced)
  • 6 oz. tomato paste (canned)
  • 1/2 cup brown sugar
  • 1/4 cup white vinegar
  • 3 - 4 Tbsp chili powder
  • 2 tsp dry mustard
  • 2 tsp Worcestershire sauce

Instruction

  • Combine all ingredients in slow cooker and stir to combine a bit (not easy, since it’s very dry at this point but just move things around a bit, to coat).
  • Cook covered for 4-5 hours on High or if you want it to cook longer, you can reduce the heat a bit. (If the roast is exposed on the top, I like to open the lid every hour or so and flip it over but it isn’t really necessary if it’s not convenient.)
  • To test, take a piece of pork and try shredding it with two forks. If it shreds easily, go ahead and remove/shred all the chunks of meat, discarding any large chunks of fat or the bone, if you started with a bone-in roast. (If not, cook a little longer). Return the shredded meat to the sauce.
  • Stir the meat into the sauce, and let simmer about another 1/2 hour, UNCOVERED, to thicken up the sauce.
  • Serve on crusty rolls with bbq sauce, coleslaw on the sandwich or on the side, if desired.