Pulled Pork

May 24, 2006

1 tablespoon oil

2 onions, chopped

6 cloves garlic, minced

1 tablespoon chili powder

1/2 teaspoon black pepper

1/4 cup brown sugar

12 ounce bottle chili sauce

1/4 cup cider vinegar

1 tablespoon Worcestershire sauce

3-pound pork shoulder


In a saucepan, sauté the onions in the oil until soft. Add garlic, chili powder and pepper and cook about one minute more. Add chili sauce, brown sugar, vinegar and Worcestershire sauce. Heat until boiling, stirring constantly. Remove from heat.

Place the pork shoulder in a crockpot and pour the sauce over the meat. Cover and cook on low for 12 hours or on high for about 6 hours, until the pork is falling apart.

Shred the meat with a pair of forks and return to the crockpot to keep warm in the sauce.

Serve over buns.

Makes about 10 servings. Cost is about $10, or $1 per serving.

"This makes a lot of pork," says Ellen Ferlazzo, creator of "I typically freeze the leftovers and they reheat just fine."

- Recipe by Ellen Ferlazzo

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