Prep time: 15 mins
Cook time: 6 hours on high, 12-13 hours on low
Makes: 8 servings
INGREDIENTS:
1.5lb boneless pork shoulder roast
1 medium sweet onion, cut into thin wedges
3/4 cup chili sauce (you can add more spice depending on your preferences. I like sriracha)
1/2 cup cola
1/4 cup ketchup
1 tbsp yellow mustard
1 1/2 tsp chili powder
1 1/2 tsp cider vinegar
1 tsp ground cumin
2 cloves garlic, minced
1/2 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp crushed red pepper
8 hamburger buns, split and toasted
DIRECTIONS:
Trim fat from meat. In a 3.5 or 4 quart slow cooker combine meat and onion. In a small bowl combine chili sauce, cola, ketchup, mustard, chili powder, vinegar, cumin, garlic, paprika, salt, black pepper and crushed red pepper. Pour over meat mixture in cooker.
Cover and cook on low-heat setting for 12-13 hours or on high heat for 6-61/2 hours.
Transfer meat to a cutting board. Using a slotted spoon, transfer onion to a medium bowl, reserving cooking liquid. Thinly sliced or shred meat. Add meat to onion; stir gently to combine.
Toss meat mixture with enough of the reserved cooking liquid to moisten. If necessary, return meat mixture to cooker. If using low-heat setting, turn to high-heat setting. Cover and cook about 15 minutes or until heated through. Serve meat mixture in buns.
