INGREDIENTS
- 1 TBSP extra virgin olive oil
- 3 large onions
- 1/3 cup raw cane sugar
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp freshly ground pepper
- 1/2 tsp salt
- 1/3 cup cider vinegar
- 1 cup chili sauce (Heinz)
- 1 1/2 tsp minced chipolte Chile in adobo sauce (smoked jalapenos packed in a flavorful sauce)
- 3 pounds bonelesd pork shoulder or butt roast, trimmed
INSTRUCTIONS
- Heat oil in a large skillet over medium high heat. Add onions and cook, stirring occasionally, until they begin to soften (3-6 minutes). Add sugar and continue to cook, stirring occasionally, until the onions are golden brown (6-8 minutes). Add garlic, oregano, pepper and salt; cook, stirring for 1 minute. Add vinegar and bring to boil. Cook until mostly evaporated (30 seconds to 1 minute). Remove from heat and stir in chili sauce and chipolte to taste.
- Place pork in 4 quart (or larger) slow cooker and cover with sauce. Cover & cook until the pork is almost falling apart, about 4 hours on high or 8 hours on low.
Prep Time: 1 hour / Cook Time: 5 hours / Total Time: 6 hours
Servings: 8 (1 cup each), Calories: 358, Carbs: 21g, Fat: 18g
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