Time: 12 hours 25 minutes
Complexity: easily

Now, even without a grill, you can make amazing barbecue pork in your own kitchen. Its flavor comes from a vinegar-tomato sauce with a sweet, tangy flavor and subtle smoky notes. Prepare the barbecue sauce separately and pour it over a piece of pulled pork in a slow cooker. Simmer for 10 hours, until tender and falling off the bone. Then shred it into pieces. Serve the pulled pork with gravy as sandwiches on lightly toasted buns.

Ingredients:

Barbecue sauce

• 1 cup finely chopped onion
• 1 cup apple cider vinegar
• 180 ml tomato juice
• 0.5 tbsp black pepper
• 1 teaspoon garlic powder
• A pinch of cayenne pepper
• A little hot sauce, such as Tabasco
• 1 teaspoon of sugar

Roast

• 2 medium sweet onions, such as Vidalia, cut into quarters
• 2 tsp. brown sugar
• 1 teaspoon smoked paprika
• 2 teaspoons of salt
• A pinch of black pepper
• 1 piece weighing 2-3 kg of pork neck on the bone
• Buns for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

onions, apple cider vinegar, tomato juice, black pepper, garlic powder, ground cayenne pepper, Tabasco sauce, sugar, sweet onion, brown sugar, paprika, pork, sandwich buns

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Preparation:

Step 1
• Sauce: In a blender, puree the onion with 1/4 cup water until smooth. Place the pureed onion in a 2-quart saucepan and add enough water to cover. Bring to a boil, then reduce heat. Cook, stirring constantly, until the water has almost completely evaporated. Add the vinegar, tomato juice, pepper, garlic powder, cayenne pepper, and hot sauce and mix well. Bring to a boil, then add the sugar. Immediately remove the pan from the heat. Set aside 1 cup of the stir-fry sauce. Cool the remaining sauce completely, then refrigerate for later use.
Step 2
• Roast: Place the onion quarters in the bottom of a 5-6 quart slow cooker. Mix brown sugar, paprika, salt, and pepper and rub the mixture over the roast. Then place it in the slow cooker on top of the onions. Drizzle with the reserved 1 cup of sauce. Cook the roast in the slow cooker on low for 10-12 hours, checking the meat for tenderness after 10 hours.
Step 3
• Remove the meat and onions from the slow cooker. Discard the onions and shred the meat into small pieces. Don't discard any remaining sauce from the pan; instead, add it to the meat, adjusting its juiciness.
  
  Serve the meat with gravy on a bun.

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