Ingredients
- 1 medium onion- chopped
- ½ cup Ketchup
- 1/3 cup cider vinegar
- ¼ cup packed brown sugar
- ¼ cup tomato paste
- 2 tbsp sweet paprika
- 2 tbsp Worcester sauce
- 2 tbsp yellow mustard
- 1½ tsp salt
- 1¼ tsp ground black pepper
- 4 lbs boneless pork shoulder blade roast (fresh pork butt) cut into 4 pieces
- 12 crusty rolls
Directions
In slow cooker stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcester, mustard, salt, and pepper until combined.
Add pork to sauce and turn to coat. Cover with lid and cook on low setting for 8 to 10 hours.
With tongs transfer pork to large bowl. Transfer sauce to medium pan and boil on stove to thicken and reduce slightly.
With 2 forks, pull pork into shreds. Return to sauce and toss to heat and combine.
Spoon onto crusty bread and serve.