They've never tried shredded pork before. I served it on potato rolls (which turned out to be the perfect foil, since this falling-apart dish is a bit difficult to eat on its own). They each took one bite and howled in protest.

Funny, since this recipe is sweeter than it is spicy. Oh, well. More for me... 

Updated at 6:50 a.m.: I should point out that this recipe is quite high, per serving, in sodium. It's all that chili sauce. So you probably will want to save it for a special treat.

Also, I'm adding my photo credit -- photo by me.

Finger-Lickin' Pulled Pork

Serves 4

1 pound boneless pork butt or shoulder, visible fat trimmed

1 large Vidalia onion, finely chopped

one 12-ounce bottle mild chili sauce such as Heinz, or Louisiana-style chili sauce

1/3 cup firmly packed dark brown sugar

1/3 cup apple cider vinegar

1 tablespoon Worcestershire sauce

2 teaspoons minced garlic

1 tablespoon chili powder

1 teaspoon freshly ground black pepper

In the crock of a slow cooker, combine the pork, onion, chili sauce, brown sugar, vinegar, Worcestershire sauce, garlic, chili powder and pepper, mixing well. Cover and cook on low until the pork falls apart when stirring, 10 hours or more.

When the pork is extremely tender, remove it from the crock to a plate, shred it with a knife or fork, return the meat to the crock, and mix it well into the sauce.

Serve on potato rolls if you like, with beans and veggies of your choice (corn in the summertime).

Adapted from "Eat Cheap But Eat Well," by Charles Mattocks with Mary Hunt

Per serving (without rolls): 395 calories, 26 grams protein, 8 grams fat, 3 grams saturated fat, 53 grams carbohydrate, 1 gram fiber, 73 milligrams cholesterol, 2,369 milligrams sodium. Analysis by registered dietitian Jodie Shield.