Crock Pot Pulled Pork

• 1 -2 tablespoon vegetable oil
• 2 medium onions, very finely chopped
• 6 garlic cloves, crushed
• 1/2 - 1 tablespoon chili powder or 1/2-1 tablespoon cayenne powder
• 1/2 tablespoon cracked black peppercorns
• 1 (14 ounce) can chopped tomatoes
• 1/4 cup brown sugar
• 1 1/2 tablespoons Worcestershire sauce
• 1 -2 teaspoon liquid smoke
• 1 -2 tablespoon soy sauce
• 1 teaspoon dried sage or 1 teaspoon thyme
• 3/4 cup finely chopped stoned prunes or 3/4 cup dates
• 1/4 cup cider vinegar
• 1 (3 lb) boneless pork shoulder

1. In a frying pan heat the oil over medium heat, add the onions and fry for 8-10 minutes until soft.
2. Add the garlic, chili powder and pepper and cook for another 2 minutes, constantly stirring.
3. Now add tomatoes, sugar, Worcestershire, liquid smoke, soy, sage and prunes.
4. Stir, bring to a boil and simmer for 2 minutes, take off the heat and cool.
5. Whilst the sauce is cooling add the vinegar( it will leave a less pungent smell in your kitchen).
6. Leave the sauce until cold, it will become quite thick.
7. Slash the pork several times with a sharp knife, cover completely with the sauce, place in a bowl, cover and leave in a cool place for 10-12 hours.
8. When ready to cook place in your crock pot and cook on low for 10 to 12 hours (my crock pot needs the full 12 hours).
9. Transfer the pork onto a cutting board and pull the meat apart to shreds with two forks.
10. I then add some of the sauce to it and serve the rest on the side but you can mix the meat up with all the sauce.
11. If you find the sauce too thick just add some water to it.
12. Serve over warm buns and I hope you enjoy it!

vegetable oil, onions, garlic, chili powder, cracked black, tomatoes, brown sugar, worcestershire sauce, liquid smoke, soy sauce, sage, prunes, cider vinegar, pork shoulder

Taken from www.food.com/recipe/crock-pot-pulled-pork-111718 (may not work)