Makes: 6 Cups
Prep Time: 30 Minutes
Cook: 10 to 11 hours (low) or 5 to 6 hours (high)
Cool: 20 minutes

3 to 3½ lbs boneless pork shoulder
1 cup chopped seet onion (1 large)
6 cloves garlic, minced
1 12-ounce bottle chili sauce
2 tbsp. packed brown sugar
2 tbsp. cider vinegar
1 tbsp. Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper

1. Trim fat from pork as desired. If necessary, cut pork to fit a 4 – 5 quartslow cooker. Place pork, onion, and garlic in slow cooker.
   
   
2. In a medium bowl, combine chili sauce, brown sugar, cider vinegar,Worcestershire sauce, chili powder, salt, and pepper. Pour over pork incooker.
   
   
3. Cover and cook on low-heat setting for 10 to 11 hours or on high-heatsetting for 5 to 6 hours.
   
   
4. Remove pork from cooker, reserving juices. Using two forks, shred pork,discarding any fat. Skim fat from juices. Add enough juices to the pork tomoisten. Place 2-cup portions of pork in airtight containers and refrigeratefor up to 3 days or freeze for up to 3 months. Makes 6 cups.

Nutrition Facts per cup: 396 calories, 13 g fat (5 g saturated fat), 147 mg
chol., 1,069 mg sodium, 20 g carbo., 1 g fiber, 46 g protein.