Ingredients:
- 1 cup ketchup
- 1 cup heinz chli sauce
- 1/4 cup Dijon mustard
- 2 tbsp white or cider vinegar
- 1 tbsp Worcestershire sauce
- 1/2 tsp red pepper flakes
- 4 cloves of garlic
- 1 3lb bonless pork roast, trimmed of excess fat
- 8 buns
Preperation:
- In a saucepan over medium-high heat, combine ketchup, chili sauce, mustard, vinegar, Worcestershire sauce, red pepper flakes, and garlic. Bring mixture to a boil, reduce heat and simmer 5 more minutes. Let cool.
- Place roast in a large glass bowl or freezer bag and pour sacue from step one over pork. Let marinate overnight in the refrigerator.
- Remove roast from marinade and place in slow cooker.
- Add 3/4 cup water to marinade, mix well and add to roast in slow cooker.
- Cover and let cook on Low for 8 to 10 hours or on High for 4 to 6 hours. The meat should be falling appart when done.
- remove meat from barbecue sauce and use two forks to pull meat apart into little strands. Place on a bun.
Side Note: The sauce that the meat has is very good all on it's own. But I like a little kick so I added a little bit of Chipoltle sacue to mine after it was done cooking.
