Of course, I end up changing up a few things to adapt to my taste. Don't use as much mustard...and since I love chipotle peppers, I add a few peppers from a can of chipotle in adobo sauce.
Ingredients:
1 medium onion, chopped
1/2 c ketchup
1/3 c of cider vinegar
1/4 c packed brown sugar
1/4 c tomato paste
2 tbsp sweet paprika
2 tbsp Worcestershire sauce
1 tbsp of yellow mustard
1 1/2 tsp of salt
1 1/4 tsp of black pepper
2-3 chipotle peppers
4 lbs boneless pork shoulder (pork butt)
Sandwich buns
1. Throw in everything but the pork shoulder into a crock pot set on high.
2. Cut the fat off of your pork butt and section into 4 pieces.
3. Set your crockpot on High if you are short on time. It'll be done in 4-5 hours. Or if you have all day, set it on low and it'll be done in 8-10 hrs.
4. Check on it every 2 hours and turn the pork.
5. Just before you are ready to serve it, remove the pork and shred it with a fork.
6. Leave the sauce in the crockpot to boil off some liquid and thicken.
7. Toast up some buns (the onion buns at Walmart go pretty good with the pulled pork), spoon some pork and plenty of sauce on top.
Sorry no after pictures... we ate them up before I could snap a photo lol.
