Ingredients
- 1 -2 tablespoon vegetable oil
- 2 medium onions, very finely chopped
- 6 garlic cloves, crushed
- 1/2-1 tablespoon chili powder or 1/2-1 tablespoon cayenne powder
- 1/2 tablespoon cracked black peppercorns
- 1 (14 ounce) cans chopped tomatoes
- 1/4 cup brown sugar
- 1 1/2 tablespoons Worcestershire sauce
- 1 -2 teaspoon liquid smoke
- 1 -2 tablespoon soy sauce
- 1 teaspoon dried sage or 1 teaspoon thyme
- 3/4 cup finely chopped stoned prunes or 3/4 cup dates
- 1/4 cup cider vinegar
- 1 (3 lb) boneless pork shoulder
Directions
- In a frying pan heat the oil over medium heat, add the onions and fry for 8-10 minutes until soft.
- Add the garlic, chili powder and pepper and cook for another 2 minutes, constantly stirring.
- Now add tomatoes, sugar, Worcestershire, liquid smoke, soy, sage and prunes.
- Stir, bring to a boil and simmer for 2 minutes, take off the heat and cool.
- Whilst the sauce is cooling add the vinegar( it will leave a less pungent smell in your kitchen).
- Leave the sauce until cold, it will become quite thick.
- Slash the pork several times with a sharp knife, cover completely with the sauce, place in a bowl, cover and leave in a cool place for 10-12 hours.
- When ready to cook place in your crock pot and cook on low for 10 to 12 hours (my crock pot needs the full 12 hours).
- Transfer the pork onto a cutting board and pull the meat apart to shreds with two forks.
- I then add some of the sauce to it and serve the rest on the side but you can mix the meat up with all the sauce.
- If you find the sauce too thick just add some water to it.
- Serve over warm buns and I hope you enjoy it!
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