Virginia Barbecue 2 1/2 lbs trimmed _boneless pork loin roast_ (http://www.recipezaar.com/library/getentry.zsp?id=282) or pork shoulder 1/2 medium _onion_ (http://www.recipezaar.com/library/getentry.zsp?id=148) , minced 1 cup _ketchup_ (http://www.recipezaar.com/library/getentry.zsp?id=156) 1/2 teaspoon _sugar_ (http://www.recipezaar.com/library/getentry.zsp?id=139) 2 1/2 teaspoons _dry mustard_ (http://www.recipezaar.com/library/getentry.zsp?id=93) 1/4 teaspoon _chili powder_ (http://www.recipezaar.com/library/getentry.zsp?id=719) 1 1/2 teaspoons _worcestershire sauce_ (http://www.recipezaar.com/library/getentry.zsp?id=176) 3/4 teaspoon _cider vinegar_ (http://www.recipezaar.com/library/getentry.zsp?id=525) 1/4 teaspoon _cayenne pepper_ (http://www.recipezaar.com/library/getentry.zsp?id=320) 1. Cut roast into chunks. Place in 3-quart or larger slow cooker. 2. Mix onion, ketchup, sugar, mustard, chili powder, Worcestershire sauce, vinegar, pepper. Pour on roast. Cook on low for 8 hours. 3. Remove pork from cooker; shred. Mix with sauce in cooker.
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