2 onions, chopped
4 cloves garlic, peeled and smashed
1 cup ketchup
⅔ cup cider vinegar
½ cup brown sugar
¼ cup molasses
¼ cup tomato paste
1 tablespoon Worchestershire sauce
½ teaspoon ground red pepper
1 8-10 pound pork shoulder
1 teaspoon salt
½ teaspoon ground black pepper
In slow-cooker mix onions, garlic, ketchup, vinegar, brown sugar, molasses, tomato paste, Worchestershire sauce, and ground red pepper to combine.
Season pork with salt and pepper.
In slow-cooker cook pork on high until it is fork tender (falls off the fork without any resistance), about 7½ to 9½ hours.
Remove pork from slow-cooker and shred with 2 forks.
Pour liquid into large measuring cup and skim off fat. Pour liquid back into slow-cooker and reduce liquid by about ½ its volume. Stir sauce into shredded pork.
If desired, serve on bulky roll topped with your favorite barbeque sauce, and coleslaw.
Dark brown sugar can be used in place of the light brown sugar
Brown sugar, light or dark, can be used in place of the molasses