Pulled Pork

• 3 T canola oil
• 4 lb boneless pork shoulder, cut into 3 equal pieces
• 1 yellow onion, finely chopped
• 3/4 c cider vinegar
• 3/4 c tomato ketchup
• 1/3 c brown sugar, firmly packed
• 1/4 c light molasses
• 2 t red pepper flakes
• 1 T worcestershire sauce
• 1 t dry mustard
• Salt and pepper
• Soft sandwich rolls

1. --In a large frying pan over medium-high heat, warm the oil. Add the pork pieces and brown well on all sides, about 12 minutes total. Transfer the pork to the slow cooker.
2. --Pour off all but about 1 T fat from teh frying pan and return the pan to medium-high heat. Add the onion and saute until golden, about 5 minutes. Add the vinegar and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Stir in the ketchup, brown sugar, molasses, red pepper flakes, Worcestershire sauce, mustard, and 1 t each of salt and pepper. Cook, stirring occasionally, just until the mixture begins to bubble. Pour over the pork. Cover and cook on the high-heat setting for 4-5 hours or the low-heat setting for 8-10 hours. The pork should be very tender.
3. --Transfer the pork pieces to a platter. Using a pair of forks, shred each piece of pork, removing and discarding any large pieces of fat. Skim off the excess fat from the surface of the sauce and return the pulled pork to the sauce. Stir together to combine. Serve the pork and sauce atop the sandwich rolls with cole slaw as a topping.

canola oil, pork shoulder, yellow onion, cider vinegar, tomato ketchup, brown sugar, light molasses, red pepper, worcestershire sauce, mustard, salt, sandwich rolls

Taken from www.epicurious.com/recipes/member/views/pulled-pork-50133033 (may not work)