Slow-Cooked Pulled Pork

Ingredients
Serves: 12 (I actually doubled this whole recipe and cooked about 8 lbs. of pork)
1 medium onion, chopped
1/2 cup(s) ketchup
1/3 cup(s) cider vinegar
1/4 cup(s) packed brown sugar
1/4 cup(s) tomato paste
2 tablespoon(s) sweet paprika
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) yellow mustard
1 1/2 teaspoon(s) salt
1 1/4 teaspoon(s) ground black pepper
Red pepper flakes (optional)
Garlic Powder (optional)
4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces

Directions
1. In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
2. Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
3. With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly. (I actually reduced the sauce in a pan to make it go more quickly. I also added some red pepper flakes, garlic powder, and more brown sugar while reducing. )
4. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary. Reserve some sauce for topping sandwiches.
5. Serve sandwiches with potato chips & cole slaw.

Recipe adapted from Good Housekeeping