I printed this recipe off a long time ago, while I was getting paid to stare at a computer screen 40 hours a week, from an online community that I don’t think exists anymore. The date on the bottom of the printout says 3/28/2008. And I never made it! It sat neglected in my recipe binder for one reason:
So I finally broke down & bought the $1.28 bottle & made these. Can you believe that it took me three & a half years?
(Note: This smells very vinegar-y while it’s in the slow cooker, so I expected a Carolina-type sauce, but it’s actually quite mild.)
From the Williams-Sonoma Food Made Fast: Slow Cooker cookbook
- 3 Tbsp. canola oil
- 4 lbs. boneless pork shoulder cut into 3 equal pieces
- 1 yellow onion, finely chopped
- 3/4 cup cider vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup light molasses
- 2 tsp. red pepper flakes
- 1 Tbsp. Worcestershire sauce
- 1 tsp. dry mustard
- 1 tsp. salt
- 1 tsp. pepper
- Heat the oil in a heavy-bottom pan. Brown both sides of the pork & transfer to the slow cooker. Saute the onion in the oil until golden.
- Add vinegar & deglaze the pan, then add the rest of the ingredients. Bring it just to a boil.
- Pour sauce over pork. Cover; cook on high 4-5 hours or low 8-10 hours.
- Shred the pork on a separate plate & discard any pieces of fat. Skim grease from the sauce, then return the pork to the sauce, stir to combine, & serve on rolls.