Yield: 10 servings

Preparation time: 15 minutes
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1 1/2 teaspoons seasoned salt
1 teaspoon seasoned pepper
1 teaspoon chili powder
1/2 teaspoon ground red pepper
3 1/2 pounds boneless pork shoulder
2 tablespoons margarine
1 medium yellow onion, chopped
1 clove garlick, chopped
1 cup ketchup
1/2 cup brown sugar, packed
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard

Cooking time: 6 hours
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n a small bowl, combine seasoned salt, pepper, chili powder and ground red pepper.; rub onto pork.

In a 12 inch nonstick skillet, melt margarine over medium-high hear and brown pork.
Remove pork and set aside.

In the same skillet, add onion and cook over medium heat, stirring occasionally, 4 minutes or until tender. Add garlic and cook, stirring frequesntly, about 1 minute.

In a 4 quart slow cooker, arrange pork.
Add onion mixture, then remaining ingredients.

Cook cover on LOW 8-10 hours or on HIGH 4-6 hours or until pork is very tender.

Remove pork from the sauce.
With 2 forks shred pork.
Return shredded pork to the sauce; stir.

Serve, if desired, on warm rolls.

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