1 med. onion, chopped
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 Tbsp. paprika
2 Tbsp. Worchestershire Sauce
2 Tbsp. mustard
salt/pepper
4 lb. boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns
1. In 4-6 qt. slow-cooker stir first 9 ingredients together until combined. Add pork to sauce and turn to coat well.
2. Cover and simmer on low setting for 8-10 hours until pork is tender.
3. Wtih tongs, transfer pork to large bowl. Turn setting on slow-cooker to high, cover and heat sauce to boiling to thicken and reduce slightly.
4. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover and heat on high until heated through.
5. Serve meat on sandwich buns (by itself or with pickles, etc.)
