SWEET AND TANGY PORK ("PULLED BBQ PORK") CROCKPOT RECIPE

SWEET AND TANGY PORK (

Number Of Ingredients 12

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1 Med size onion, finely chopped (optional)
1 boneless pork shoulder roast OR butt(~3 pounds)(Don't use a
"loin"- they can be dry and don't shred)
3/4 C ketchup (I tend to skip the ketchup and just use one whole bottle of chili sauce, the next ingredient)
1/2 bottle chili sauce
1 C apple juice
1/4 C honey
1/4 C red wine vinegar
2 TBSP Worcestershire sauce
3 cloves garlic, finely chopped
1/4 tsp red-pepper flakes (I found these in the mexican food/spices isle)
1/4 C corn starch

Steps:

Spread onion over bottom of 5-6qt crock-pot. Place pork roast on top of the onion(sometimes I like to spray the pot with Pam first, but it isn't nessessary). In medium size bowl, stir together ketchup, chili sauce, 1/2 cup apple juice, honey, vinegar, Wor. sauce, garlic,and pepper flakes- stir until well blended and pour evenly over pork. Cover and cook: high for 5-6hrs OR low for 10-11 hrs until pork is fork tender. Remove pork from pot and cover to keep warm. Stir together remaining 1/2 Cup apple juice and cornstarch in small cup till well blended and pour into sauce in crock pot. Stir well. Cover Pot and cook on high for 15 min or until thickened. NOW, you can either: Slice pork into thin slices and spoon sauce over top, OR shred pork using two forks(removing fat and bones) and place back in sauce, stir and serve on buns. (We top with shredded mozzarella cheese too!) I like to serve cole slaw on the side with this.