"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Slow Cooker Old South Pulled Pork on a Bun Recipe

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This recipe for Slow Cooker Old South Pulled Pork on a Bun, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Kassian
Added: Monday, December 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 T. vegetable oil
2 onions, finely chopped
6 cloves garlic, minced
1 T. chili powder
1 t. cracked black peppercorns
1 C. tomato-based chili sauce
1/4 C. packed brown sugar
1/4 C. cider vinegar
1 T. Worcestershire sauce
1 t. liquid smoke
1 boneless pork butt, trimmed of excess fat, about 3 pounds
Kaiser or onion buns, halved and warmed

Directions:
Directions:


In a skillet, heat oil over medium heat. Add onions; cook until soft. Add garlic, chili powder and peppercorns; cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to combine; bring to a boil.

Place pork in slow cooker; pour sauce over pork. Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart.

Transfer pork to a cutting board; pull the meat apart in shreds, using two forks. Return to sauce and keep warm. When ready to serve, spoon shredded pork and sauce over warm buns.

Number Of Servings:
Number Of Servings:
6 to 8 servings
Personal Notes:
Personal Notes:
You can prepare sauce in advance and refrigerate overnight. The next morning, proceed as directed.

 

 

 

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