Ingredients:

1 T. vegetable oil
2 onions, finely chopped
6 cloves garlic, minced
1 T. chili powder
1 t. cracked black peppercorns
1 C. tomato-based chili sauce
1/4 C. packed brown sugar
1/4 C. cider vinegar
1 T. Worcestershire sauce
1 t. liquid smoke
1 boneless pork butt, trimmed of excess fat, about 3 pounds
Kaiser or onion buns, halved and warmed

Methods:

In a skillet heat oil over medium heat.Add onions cook until soft.Add garlic,chili powder and peppercorns cook,stirring for 1 minute.Add chili sauce,brown sugar,vinegar,Worcestershire sauce and liquid smoke.Stir to combine bring to a boil.

Place pork in slow cooker pour sauce over pork.Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours until pork is falling apart.

Transfer pork to a cutting board pull the meat apart in shreds using two forks.Return to sauce and keep warm.When ready to serve spoon shredded pork and sauce over warm buns.