Recipe

• 1 onion, chopped
• 2 celery stalks, chopped
• 1 cup ketchup
• 1 cup BBQ sauce
• 1 cup water
• 1/4 cup apple cider vinegar
• 2 Tbsp brown sugar
• 2 Tbsp Worcestershire Sauce
• 2 Tbsp soy sauce
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp hot sauce, plus more for serving
• 3-4 lb pork shoulder (Boston butt)
• Buns (such as sesame buns, pretzel rolls, or kaiser rolls)
• Coleslaw, for serving

Required equipment: crock-pot or pressure cooker

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1. Combine ingredients in a crock-pot; coat pork in sauce.
2. Cook until meat is tender and falling apart: 8-10 hours on low, 4-5 hours on high, or 2 hours in pressure cooker.
3. Remove pork from crock-pot and shred with two forks, discarding the fat.
4. Transfer sauce to a medium saucepan and cook on high heat, stirring occasionally, until thickened, about 15 minutes.
5. Return shredded pork and sauce to crock-pot and toss to combine.
6. Toast bun halves under a broiler or on a grill until evenly browned.
7. Serve pulled pork on toasted buns, topped with coleslaw and hot sauce.

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