Simple to make and extremely tasty, your family will be begging for seconds of this barbecue favourite.
1 medium onion, thinly sliced
2 kg boneless pork shoulder
1 1/2 cups water
1 cup ketchup
1/4 cup apple-cider vinegar
2 tbsp molasses
2 tbsp Worchestershire sauce
2 tsp garlic powder
2 tsp onion powder
Arrange onion slices in an even layer in the slow cooker. Trim and discard skin and fat from pork. Place meat over onion. Pour in water. Cover and cook on low until meat is very tender, 7 to 8 hours.
Remove pork to a large cutting board and discard onion. Using two forks, shred pork. Strain liquid into a measuring cup to reach 1/2 cup (discard any additional liquid). Skim off fat.
Whisk ketchup with vinegar, molasses, Worcestershire sauce, garlic and onion powder and reserved liquid in a large bowl. Add pork and stir until coated. Serve on toasted buns or over cooked rice if desired. Pork keeps well, refrigerated, up to 3 days.
Protein 72g, Carbohydrates 30g, Fat 37g, Fibre 2g, Sodium 951mg.
Serve on slider buns for kid-sized portions.
Originally published in the Today’s Parent December 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.