Pulled Pork Master Recipe

Trim fat from meat. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place the pork, onion, and garlic in the slow cooker. Combine chili sauce, brown sugar, cider vinegar, Worcestershire sauce, chili powder, salt, and pepper in a medium bowl. Pour over the pork in the cooker.

Cover and cook on Low for 10 to 11 hours or on High for 5 to 6 hours. Remove the pork from the cooker, reserving juices. Using two forks, shred the pork, discarding any fat. Skim the fat from the juices. Add enough juices to the pork to moisten. Place 2-cup portions of the pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.