Pork Bun Recipe In A Crockpot Reminiscent Of Old South

Ingredients

1 tbsp vegetable oil

2 onions, finely chopped

6 cloves garlic, minced

1 tbsp chili powder

1 tsp cracked black peppercorns

1/4 cup packed brown sugar

1 1/4 cup cider vinegar

1 tbsp Worcestershire sauce

1 tsp liquid smoke

1 boneless pork butt, trimmed of excess fat, about 3 lb.

Kaiser or onion buns, halved and warmed

In a skillet, heat oil over medium heat.

Add onions; cook until soft. Add garlic, chili powder, and peppercorns; cook, stirring, for 1 minute.

Add brown sugar, vinegar, Worcestershire sauce, and liquid smoke. Stir to combine; bring to a boil.

Place pork in crockpot, pour the sauce over 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 shreds, using two forks.

Return to 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.