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Author Notes: Barbecue reminds me of summer, but it doesn't have to be summer to enjoy this smoky, tangy, sweet, spicy homemade barbecue sauce and pulled pork. In fact, you don't need a barbecue at all! Slow roasted in a crock pot for about eight hours, the pork becomes melt-in-your-mouth soft and pulls apart with ease. The flavors in the barbecue sauce are complex, but it's composed of only five ingredients. —Sarah Goerzen | The City Skillet
- 1 cup ketchup
- 1/2 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Sriracha
- 2 tablespoons apple cider vinegar
- 1 pound pork shoulder
- 1/2 onion
- 2 cloves of garlic
- Combine first five ingredients (everything before the pork) in a small mixing bowl, and whisk to combine. Taste and adjust any of the ingredients to your liking.
- Pat the pork shoulder with a paper towel to remove any excess moisture. Season with salt and pepper. Place pork shoulder in slow cooker. Chop the onion in large pieces (about 2-3) and place in slow cooker with the garlic cloves. Pour barbecue sauce over the other ingredients in the slow cooker. You can reserve some for topping your finished dish if you like.
- Cook on low for 6-8 hours. I like to remove the onions and garlic at this point, but it's not necessary. Shred pork with two forks. Serve however you like (with mashed potatoes, on rice, in a taco, on a burger bun...).