Crockpot Pulled Pork

1 Tablespoon oil
2 medium onions - chopped
6 garlic cloves - minced
1 Tablespoon chili powder
1/2 teaspoon black pepper
12 oz. chili sauce (1 small bottle)
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 Tablespoon Worcestershire sauce
3 lb. pork shoulder

1. In large skillet, saute the onions in the oil over medium-high
heat until soft.

2. Add garlic, chili powder, and pepper and cook another minute or so.

3. Add chili sauce, brown sugar, vinegar, and Worcestershire sauce.
Heat to boiling, stirring constantly.

4. Put the pork shoulder in the crockpot and pour sauce over it.

5. Cover and cook on low 12 hours or on high 6 hours, until pork is
basically falling apart (longer never hurts!).

6. Remove pork and shred the meat with a pair of forks. Return to
crockpot and keep warm in the sauce. Serve over buns.

(This makes a LOT of pork. You can freeze leftovers and they reheat
just fine!) ENJOY
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