But the kicker - the real smart part - I was making supper that evening for everyone but we were eating at my parents house.... on a week night... right after I got off from work.
Now you may be asking yourself "who's brilliant idea was this?" The unfortunate answer is "Mine"
Matters get worse once you find out that my Dad has celiac which means no gluten (wheat, barley, rye and usually oats depending on their processing facility).
So I went with an easy standby -
the recipe is very simple:
1 tbsp oil (I use less and a non-stick pan)
2 chopped onions
6 minced garlic cloves (or about 1 tbsp)
1 tbsp chili powder
1/2 tsp black pepper
12 oz chili sauce
1/4 cup brown sugar
1/4 cup vinegar (cider is recommended)
1 tbsp Worcestershire
3 lbs. Pork
(*my modifications to this: I usually use a large pork loin from Costo - about $23.00, I use splenda brown sugar to cut on calories, and I use one XL white onion to save on chopping and then I double the entire recipe and put it in my large crockpot).
Saute the onions in the oil until soft.
Add garlic, chili powder, and pepper and 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 crockpot and pour the sauce over it. Cover and cook on low 12 hours or on high 6 hours, until pork is basically falling apart. (Longer never hurts.) Shred the meat with a pair of forks and return to the pot and keep warm in the sauce. Serve over buns.
(unfortunatley I didn't get a picture of the final product) but we served this, mashed potatoes and some veggies for supper and people were not left hungry (for 8 adults and 2 children).