Sweet And Tangy Pork (Pulled Bbq Pork) Crockpot Recipe

• 1 Med size onion, finely chopped (optional)
• 1 boneless pork shoulder roast OR butt(~3 pounds)(Don't use a
• "loin"- they can be dry and don't shred)
• 3/4 C ketchup (I tend to skip the ketchup and just use one whole bottle of chili sauce, the next ingredient)
• 1/2 bottle chili sauce
• 1 C apple juice
• 1/4 C honey
• 1/4 C red wine vinegar
• 2 TBSP Worcestershire sauce
• 3 cloves garlic, finely chopped
• 1/4 tsp red-pepper flakes (I found these in the mexican food/spices isle)
• 1/4 C corn starch

1. Spread onion over bottom of 5-6qt crock-pot. Place
2. pork roast on top of the onion(sometimes I like to spray the pot
3. with Pam first, but it isn't nessessary).
4. In medium size bowl, stir together ketchup, chili sauce, 1/2 cup apple
5. juice, honey, vinegar, Wor. sauce, garlic,and pepper flakes- stir until well blended and pour evenly over pork.
6. Cover and cook: high for 5-6hrs
7. OR
8. low for 10-11 hrs
9. until pork is fork tender.
10. Remove pork from pot and cover to keep warm.
11. Stir together remaining 1/2 Cup apple juice and
12. cornstarch in small cup till well blended and pour
13. into sauce in crock pot. Stir well. Cover Pot and
14. cook on high for 15 min or until thickened.
15. NOW, you can either:
16. Slice pork into thin slices and spoon sauce over top,
17. OR
18. shred pork using two forks(removing fat and bones) and place back in sauce, stir and serve on buns. (We top with shredded mozzarella cheese too!) I like to serve cole slaw on the side with this.

onion, pork shoulder roast, they, ketchup, chili sauce, apple juice, honey, red wine vinegar, worcestershire sauce, garlic, redpepper, corn starch

Taken from www.epicurious.com/recipes/member/views/sweet-and-tangy-pork-pulled-bbq-pork-crockpot-recipe-50021217 (may not work)