From the October 2005 issue of Good Housekeeping

1 medium onion, chopped
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tbps sweet paprika
2 tbsp Worcestershire sauce
2 tbsp yellow mustard
1-1/2 tsp salt
1-1/4 tsp ground black pepper
4 pounds boneless pork shoulder blade roast (fresh pork butt), cut into four pieces
12 soft sandwich buns, warmed

1. in slow cooker, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.

2. Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8-10 hours or until pork is very tender.

3. With tongs, transfer pork to large bown. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.

4. While sauce boils, with 2 forks pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.

5. Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. (I seriously can't believe they included this part)

;)

Enjoy!

Categories: crockpot, pork