Nutrition per serving may change if servings are adjusted.
3-3½ pounds boneless pork shoulder roast
1 medium sweet onion, chopped (1 cup)
1 cup chili sauce
6 cloves garlic, minced
2 tablespoons packed brown sugar (see Tip)
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
½ teaspoon ground pepper
Trim fat from roast. If necessary, cut the roast to fit in a 4- to 5-quart slow cooker. Place the roast and onion in the cooker. Combine chili sauce, garlic, brown sugar, cider vinegar, Worcestershire sauce, chili powder, and ground pepper in a medium bowl. Pour over everything in the cooker.
Cover and cook on Low for 10 to 11 hours or on High for 5 to 6 hours.
Remove the meat from the cooker, reserving the cooking liquid. Using two forks, shred the meat, discarding fat. Skim the fat from the cooking liquid. Add enough liquid to the meat to moisten. Place 2-cup portions of pork in airtight containers; cover and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in refrigerator before using.
Tip: If using a sugar substitute, we recommend Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 178 cal., 5 g carb. (4 g sugars). Exchanges: 0 carb. Carb Choice: 0.