Easy slow cooker overnight pork recipe, from Aggie’s Kitchen, perfect for feeding a large crowd.
1Boston butt or pork shoulder roast, 4-6 lbs, depending on the size of your slow cooker
1large onion, sliced
salt and pepper to taste
3-4whole, crushed garlic cloves
your favorite barbeque sauce
1large red onion, thinly sliced
1large yellow onion, thinly sliced
2teaspoonsof chipotle chili powder
couple – few dashes of Tabasco Chipotle hot sauce
Place pork roast in the slow cooker; add water, sliced onion, salt and pepper and garlic cloves. Cover and cook on low for about 9 to 11 hours, or until very tender. Drain all juices off, discard any fat and bone. Shred or chop pork. Continue cooking on high for about 1 hour.
Prepare onion topping by adding 1-2 tablespoons of oil in nonstick skillet over medium high heat. Add onions to pan, salt and pepper to taste. Continue to cook for approximately 10-15 minutes, or until soft. Add 2 teaspoons of chipotle chili powder and a couple of dashes of Tabasco Chipotle sauce to onions.
Combine and continue to cook for another 10 minutes. If onions are sticking to bottom of pan, deglaze by adding a couple of tablespoons of apple cider vinegar to pan.
Serve shredded pork on potato rolls with your favorite barbeque sauce; top with caramelized chipotle onions.