Ingredients:

• 1 tablespoon vegetable or light olive oil

• 2 onions, chopped

• 6 cloves minced garlic

• 1 teaspoon ground pepper

• 1 cup tomato-based chili sauce, such as Heinz Chili Sauce

• ¼ cup brown sugar (packed)

• ¼ cup cider vinegar

• 1 tablespoon Worcestershire sauce

• 1 boneless pork shoulder, about 3 to 4 pounds (no more than 4)

• 8 buns of choice

• Condiments (chutney, coleslaw, barbecue sauce, pickles, grated cheese)
   
  

Preparation:

1. In a skillet, heat the oil and cook onion and garlic until soft. Add pepper, chili sauce, brown sugar, vinegar and Worcestershire sauce. Stir to combine. Bring to a boil and set aside.

2. Trim the pork using a sharp knife to remove as much fat as possible. Place the pork in a slow cooker and pour the warm sauce over the top. Cover and cook on High for 6 hours or on Low for 9 hours, until the pork is very tender and falls apart easily. Time this so you can finish the dish about 25 minutes before you plan to serve the buffet.

3. Place the pork on a large cutting board. Pour the sauce into a shallow bowl and place in the freezer. The fat will start to firm up and come to the top, making it easier to skim most of it from the sauce. This is not necessary unless you are concerned about fat grams.

4. After the pork cools, use two forks and pull the meat apart into shreds. Place in a large serving casserole or platter with sides. Heat the defatted sauce and add enough to the pork to moisten the meat. Cover and keep warm, covered, in a 180 F to 200 F oven.

5. Makes 8 servings.