Sweet And Tangy Pork
- 1 medium size onion, finely chopped
- 1 boneless pork shoulder roast (about 3 lb.)
- 3/4 c. ketchup
- 1/2 c. bottled 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
- 1/4 c. cornstarch
- Spread onion over bottom of 5 to 5 1/2-quart slow-cooker. Place the pork roast on top of the onion. Stir together the ketchup, chili sauce, 1/2 cup of the apple juice, the honey, vinegar, Worcestershire sauce, garlic and red pepper flakes in a small bowl until well blended. Pour evenly over the pork roast. Cover the slow-cooker pot. Cook on high for 5 to 6 hours or on low for 10 to 11 hours, until the pork is very fork-tender. Remove the pork to a large platter; cover with aluminum foil to keep warm. Stir together the remaining 1/2 cup apple juice and the cornstarch in a small cup until well blended and smooth. Stir into the barbecue sauce in the slow-cooker. Cover the pot and cook on high for 15 minutes or until thickened. Slice the pork into thin slices. Spoon sauce over top. Serve with mashed potatoes or shredded on kaiser buns, if desired.
onion, pork shoulder roast, ketchup, chili sauce, apple juice, honey, red wine vinegar, worcestershire sauce, garlic, red pepper, cornstarch
Taken from www.cookbooks.com/Recipe-Details.aspx?id=99995 (may not work)