Saute onions in oil until soft; add garlic, chili powder, and pepper. Cook another minute or so. Add chili sauce, brown sugar, vinegar, and Worcestershire sauce. Heat till boiling stirring constantly.
Put the pork shoulder in the crock-pot and pour sauce over it.
Cover and cook on low for 12 hours or on high for 6 hours. Pork should fall apart. Shred meat with fork and serve over buns.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.