Tender BBQ Shredded Pork

Pork shoulder is inexpensive and is a great meat to cook in a slow cooker. Simmering a pork shoulder makes it richer and a lot more tender. Serve over mashed potatoes, noodles or rice. Use the reserved meat to make turnovers or in your favorite pork casseroles. This dish may be cooked on low for 12 hours.
1 (4 lb.) boneless pork shoulder roast
1 sweet onion, cut into thin wedges
1 (12 oz.) bottle of chili sauce
1 C of cola
1/2 C of ketchup
2 Tbsp yellow mustard
1 Tbsp cider vinegar
1 Tbsp chili powder
2 tsp ground cumin
1 1/2 tsp minced garlic
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper, crushed
Place the meat into the slow cooker and add the onions.
In a bowl whisk together the chili sauce, cola, ketchup, mustard and vinegar.
Add the chili powder, cumin, garlic, paprika, salt, pepper and red pepper.
Whisk until blended in well.
Pour the mixture over the meat and onions,
Cover the slow cooker and cook for 6 hours on high.
Transfer the meat to the cutting board and shred.
Reserve 3 1/2 C of the meat.
Toss the remaining meat with enough cooking liquid to moisten.
Place the remaining meat in an air tight container with the onions.
Add enough cooking liquid to cover.
Chill for up to 3 days or freeze for up to 3 months.