Ingredients:
1 onion, finely chopped1 cup ketchup
1/4 cup brown sugar
3 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon Dijon mustard
2 teaspoons sriracha or other Asian chile sauce
about 4 pounds boneless pork shoulder, trimmed and cut into 4 pieces
Kosher salt and freshly ground pepper
Directions:
In a medium bowl, mix the onion with the ketchup, brown sugar, cider vinegar, molasses, mustard and Asian chile sauce. In a slow cooker, cover the pork with the ketchup mixture. Cook on high until the pork is very tender, about 6 hours. Transfer the pork to a work surface and, using 2 forks, shred the meat.Pour the sauce into a large saucepan and bring to a boil. Cook over high heat until thickened, about 15 minutes. Stir the shredded pork into the sauce, season with salt and pepper and serve.
The pulled pork can be refrigerated for up to 4 days if you want to make ahead. Serve on a bun with cole slaw.
(adapted from food and wine magazine)
