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Trim fat from meat. In a 3-1/2- or 4-quart slow cooker, combine meat and onion. In a small bowl, combine chili sauce, cola, ketchup, mustard, chili powder, vinegar, cumin, garlic, paprika, salt, black pepper and crushed red pepper. Pour over meat mixture.
Cover and cook on Low for 12 to 13 hours or on High for 6 to 6 1/2 hours.
Transfer meat to a cutting board. Using a slotted spoon, transfer onion to a medium bowl, reserving cooking liquid. Thinly slice or shred meat. Add meat to onion; stir gently to combine.
Toss meat mixture with enough of the reserved cooking liquid to moisten. (If necessary, return meat mixture to cooker. If using Low, turn to High. Cover and cook about 15 minutes or until heated through.) Serve meat mixture in buns (or on bread).