Barbecued Pork Sandwiches
|Onion||1 Medium, finely chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Canned diced green chiles||4 Ounce (1 small can)|
|Pork shoulder/Butt roast||5 Pound, trimmed of fat (1 piece)|
|Liquid smoke||1 Teaspoon|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Apple juice/Apple juice||1⁄3 Cup (5.33 tbs)|
|Prepared barbecue sauce||1⁄3 Cup (5.33 tbs)|
|Tomato based chili sauce||1⁄4 Cup (4 tbs)|
|Onion hamburger rolls||20 , split and warmed|
In a 4-quart or larger electric slow cooker, combine onion, garlic, and chiles.
Place pork on top; drizzle with liquid smoke.
Pour in vinegar, cider, barbecue sauce, and chili sauce.
Cover and cook at low setting until pork is so tender it falls into shreds when prodded with a fork (9 to 10 hours).
Carefully lift pork from cooker; skim and discard fat from cooking liquid.
Using 2 forks, separate pork into shreds; discard bones and fat.
Return shredded pork to cooker; season to taste with salt and pepper.
Increase cooker heat setting to high; cover and cook until pork is heated through (25 to 30 more minutes).
If desired, reduce heat setting to low to keep pork mixture at serving temperature.
Spoon into rolls to serve.