Ingredients
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1/2 cup seasoned rice vinegar
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1 tbsp sugar
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1/2 small red onion, thinly sliced
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1 red bell pepper, seeded and thinly sliced
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1 (3 lb) boneless pork shoulder, tied
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1 cup barbecue sauce, divided
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1 tsp garlic powder
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12 buns, split and lightly toasted or grilled
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12 slices white American, Cheddar, or pepper Jack cheese
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2 cups blue potato chips
Steps
1
In a medium saucepan, combine the vinegar, sugar, and ½ cup water. Heat on medium until sugar dissolves. Stir in the onions and red peppers. Transfer to a container and refrigerate overnight or up to 2 days.
2
Tie pieces of kitchen twine around pork about 2 inches apart, so it holds its shape. Rub the pork all over with salt and pepper. In a large slow cooker, combine 1/2 cup barbecue sauce, garlic poweder, and 1/4 cup water. Add pork shoulder to slow cooker, turning to coat. Cook 4-5 hours on high, until pork shoulder is very tender but not falling apart.
3
Preheat grill to medium-high. Use tongs to transfer pork to grill, reserving the cooking liquid in slow cooker. Grill pork 10 min., until charred in spots, turning occasionally. Transfer to a cutting board.
4
Remove strings. Chop and shred the pork, discarding any excess fat. Discard about 1 cup liquid from slow cooker. Return chopped pork to slow cooker. Add remaining ½ cup barbecue sauce and stir to coat. Season with salt to taste. Keep warm in slow cooker.
5
To serve, drain peppers and onions well and blot with paper towels. Divide pulled pork among bottom buns. Top with cheese, pickled peppers and onions, chips, and bun tops. Serve immediately.
