Recipe by Brenda.
This was sent to me via email. I love crock pot recipes!
Top Review by The Culinary Dilettante
This was really good. The second time I made it, I used a stick blender to puree the vegetables after I removed the meat from the crock pot. It yielded a much thicker, richer sauce. Great over rice or noodles too.
- 1 tablespoon vegetable oil
- 2 onions, finely chopped
- 6 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cracked black peppercorns
- 1 cup tomato-based chili sauce
- 2 celery ribs, sliced thin
- 1⁄4 cup packed brown sugar
- 1⁄4 cup cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- 1 (3 lb) boneless pork butt, trimmed of excess fat
- 6 -8 hard rolls
Directions See How It's Made
- In a skillet, heat oil over medium heat. Add onions; cook until soft. Add garlic, celery, 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.