3 lb boneless pork shoulder roast (trim off excess fat)
1 cup chili sauce (like Heinz)
1/4 cup cider vinegar
1/4 cup Barbados mustard style hot pepper sauce
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoon dark brown sugar
2 teaspoons black pepper
2 teaspoons salt
2 tablespoons barbecue dry rub (like Stubb’s)
2 onions, finely chopped
6-10 cloves garlic, finely chopped
2 tablespoon vegetable oil
Rub barbecue spice rub on the pork. Marinate in the fridge for at least 2 hours, over night if possible. In a large skillet add the vegetable oil and brown the roast well on all sides. Place roast in slow cooker. In the same skillet and oil, saute onions until soft, about 10 minutes. Add garlic, cook 1-2 minutes until aromatic. Add all remaining ingredients to the skillet and bring to a boil. Pour over meat. Cook on low in the slow cooker 10-12 hours.* When done, meat should shred easily with a fork. Remove roast from slow cooker. Shred with a fork. Return to slow cooker, stirring to coat with sauce. Serve on rolls.
*We put this up in the slow cooker right around the time we went to bed (1 AM) and it was done for lunch the next day.