In the neverending quest to find recipes that are easy, yummy, and can last for a couple days as leftovers, I stumbled on this one that was in our paper. It fit all of the requirements and then some. If you like pulled pork, give this recipe a try. You don't even need the additional barbecue sauce. The sauce that you make is just fine. We had ours on kaiser rolls with cole slaw (of course on the sandwich). If you need a quick cole slaw to make, just grab a bag of cole slaw and mix it with Marie's cole slaw dressing (thanks Kris!).

Pulled Pork

1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup firmly packed dark brown sugar
1/2 cup soy sauce
2 cups ketchup
1 teaspoon garlic powder or garlic salt
1 large onion, coarsely chopped
2 tablespoons Worcestershire sauce
5-pound boneless pork shoulder roast, fat trimmed
Barbecue sauce for serving

In a mixing bowl, whisk the oil, vinegar, brown sugar, soy sauce, ketchup, garlic powder, onion and Worcestershire sauce together. Pour into a large zipper-top plastic bag. Place the pork in the bag with the marinade, seal the bag and turn the pork to coat. Refrigerate overnight, turning the bag once or twice.

Pour the entire contents of the bag into the insert of a 5- to 7-quart slow cooker. Cover and cook on low for 10 hours, until the pork is fork tender. Remove from the slow cooker, cover with foil and let rest for 15 minutes. Meanwhile, skim off any fat from the sauce.

Using two forks, shred the meat, then return it to the sauce. At this point, the pork may be refrigerated for up to 5 days or frozen for up to 2 months. Serve warm, with additional barbecue sauce.