Featured Chef: Brandon Setten

What you’ll have to get:

– 1 can (398 ml/14 oz) plum tomatoes, drained
– 1/2 cup (125 ml) ketchup
– 1 1/2 tablespoons (22.5 ml) Worcestershire sauce
– 1/4 cup (60 ml) cider vinegar
– 1 tablespoon (15 ml) molasses
– 1 teaspoon (5 ml) dry mustard
– 1 tablespoon (15 ml) soy sauce
– 1 onion, coarsely chopped
– 2 cloves garlic
– Hot pepper sauce, to taste
– 1 pork shoulder roast, about 4 lb (1.8 kg) (with or without bone, untied)
– Salt and pepper
– Buns

What you have to do:

– In a blender, purée all ingredients except the pork. Season with salt and pepper.
– Season the pork with salt and pepper. Place it in the slow cooker with the sauce. Cover and cook on low heat for about 8 hours
– Alternatively, cook on high for 6 hours.
– Remove into colander with a bowl to split sauce and meat.
– Put back into Crockpot and shred with forks.
– Pour small amount of sauce slowly. Mix and add more if necessary.