1 T oil
2 chopped onions
6 minced garlic cloves
1 T chili powder
1/2 tsp black pepper
12 oz chili sauce (1 small bottle)
1/4 cup brown sugar 1
/4 cup cider vinegar
1 T Worcestershire
3 lb. pork shoulder
Saute the onions in oil until soft. Add garlic, chili powder, and pepper. Continue cooking mixture a few minutes. Add chili sauce, brown sugar, vinegar, and Worcestershire sauce. Heat till boiling stirring constantly.
Place pork shoulder in crockpot and pour sauce over it. Cover and cook on low 12 hours or on high 6 hours, until pork is falling apart. Shred meat with fork and return to crockpot pot with sauce. Serve over buns. Great with Cole Slaw
