Barbecue Pulled Pork from BHG, for easy entertaining. Serve on sliders, in wraps, on flatbread, or nachos!
4poundboneless pork shoulder roast
large sweet onion, cut into thin wedges (1 cup)
12ouncebottle chili sauce
1/2teaspoonground black pepper
1/4teaspooncrushed red pepper
16 slider rolls
Trim fat from meat. If necessary, cut meat to fit in a 5- to 6-quart slow cooker. Place onion in slow cooker; top with meat. In a medium bowl, combine chili sauce, cola, ketchup, mustard, chili powder, vinegar, cumin, garlic, paprika, salt, black pepper, and crushed red pepper; pour over meat.
Cover; cook on low-heat setting for 12 to 13 hours or on high-heat setting for 6 to 6 1/2 hours.
Transfer meat to a cutting board; remove onion with a slotted spoon. Set cooking liquid aside. Thinly slice meat or pull apart with two forks; combine meat with onion.
Add enough of the reserved cooking liquid to moisten pork. (If necessary, return pork mixture to cooker. Cover and cook on high-heat setting for 15 minutes more to heat through.) Serve pork mixture on toasted buns, slider rolls, in a wrap, nacho, or on flatbread. If desired, top each sandwich with coleslaw.