Ingredients

1 small onion, finely chopped

1 cup ketchup

1/4 cup dark brown sugar

3 tablespoons cider vinegar

2 tablespoons molasses

1 tablespoon Dijon mustard

2 teaspoons sambal oelek or other Asian chile sauce

4 1/4 pounds boneless pork shoulder, trimmed and cut into 4 pieces

Kosher salt and freshly ground pepper

Preparation

  1. In a medium bowl, mix the onion with the ketchup, brown sugar, cider vinegar, molasses, mustard and sambal oelek. 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.
  2. 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.