Ingredients
1/2 c. vegetable oil
1/4 c. red wine vinegar
1/2 c. firmly packed dark brown sugar
1/2 c. soy sauce
2 c. ketchup
1 t. garlic powder or salt
1 lg. onion, coarsely chopped
2 T. Worcestershire sauce
5 lb. boneless pork shoulder roast, fat trimmed
Barbecue sauce for serving
Preparation
Whisk the oil, vinegar, brown sugar, soy sauce, ketchup, garlic powder, onion and Worcestershire sauce together in a large zipper-top plastic bag. Place the pork in the bag with the marinade, seal the bag and turn the pork to coat. Refrigerate overnight, turning the bag once or twice. Pour the entire contents of the bag into the insert of a 5 to 7 qt. slow cooker. Cover and cook on low for 10 hrs., until the pork is fork tender. Remove the pork from the cooker, cover with foil and let rest for 15 min. Meanwhile, skim off any fat from the sauce. Using two forks, shred the meat, then return it to the sauce. At this point, the pork may be refrigerated up to 5 days or frozen for up to 2 mths. Serve warm, with additional BBQ sauce.
