Crockpot Old South Pulled Pork On A Bun

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

1 tablespoon vegetable oil
2 onions, finely chopped
6 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cracked black peppercorns
1/4 cup packed brown sugar
1-1/4 cups cider vinegar
1 tablespoon worcestershire sauce
1 teaspoon liquid smoke
1 boneless pork butt, trimmed of excess fat, about 3 pounds
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 sauce over
pork. Cover and cook on low for 10 to 12 hours or on
high for 6 hours, until pork is falling apart.

Transfer 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.
Makes 6 to 8 servings.