Old South Pulled Pork Sandwiches

    

1 Tablespoon olive oil

1 large onion, finely chopped

6 cloves garlic, minced 

1 Tablespoon chili powder

 1 teaspoon cumin

1 teaspoon fresh ground pepper 

               

1 cup tomato-based chili sauce (I like the Homade brand)

2 Tablespoons brown sugar       

¼ cup cider vinegar

1 Tablespoon Worcestershire Sauce

1 teaspoon liquid smoke   

         

1 boneless pork roast (about 3 lbs.)

Large sturdy buns (Kaiser or Onion buns or hard rolls)

In a skillet, heat oil over medium heat.  Add onions; cook until soft.  Add garlic, chili powder, cumin and pepper; cook stirring for one minute.  Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke.  Stir to combine; bring to a boil. 

Place pork in a slow cooker; pour sauce over the pork.  Cover and cook on low for 10-12 hours or on high for 6 hours, until pork is falling apart. 

Transfer the pork to a cutting board; pull the meat apart in shred, using two forks.  Return the meat to the sauce and keep warm.  When ready to serve, spoon shredded pork and sauce over warm buns. 

Note:

You can prepare the sauce in advance and refrigerate overnight.  The next morning, proceed as directed.