We love the crock pot/slow cooker, it makes things so easy when you are busy.
I made this for dinner yesterday and served homemade creamy coleslaw and macaroni salad with it. Yes it was a hit!'
This is not the traditional barbecue sauce version.
Pulled Pork with Caramelized Onions
1 tablespoon extra virgin olive oil
3 large onions, thinly sliced
1/3 cup raw cane sugar
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1/3 cup cider vinegar
1 cup chili sauce
1 1/2 - 3 teaspoons minced chipotle chile in adobo sauce
3 pounds boneless pork shoulder or blade roast, fat trimmed off
I want to say, I did not use a boneless roast, I feel one a bone in roast offers more flavor. Yes it was a bit more work with removing the bones, but so worth it for the flavor.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly until the onions are golden brown, 6 - 8 minutes more. Add garlic oregano pepper and salt and cook stirring for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in the chili sauce and chipotle to taste
Place pork in slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.
Transfer the pork to a cutting board and shred using 2 forks. Stir back into the sauce.
Serve when ready.