1 pound boneless pork butt or shoulder, visible fat trimmed
1 large Vidalia onion, finely chopped
One 12-ounce bottle mild chili sauce or Louisiana-style chili sauce
1/3 cup firmly packed dark brown sugar
1/3 cup apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
In the crock of a slow cooker, combine the pork, onion, chili sauce, brown sugar, vinegar, Worcestershire sauce, garlic, chili powder and pepper, mixing well. Cover and cook on low until the pork falls apart when stirring, 10 hours or more.
When the pork is extremely tender, remove it from the crock to a plate, shred it with a knife or fork, return the meat to the crock, and mix it well into the sauce.
Serve on potato rolls if you like, with beans and vegetables of your choice (corn in the summertime).