Pork Shoulder Slow Cooker Barbecue

2 lb Pork shoulder, cut into 1 inch chunks
2 tb Vegetable oil
2 c Chopped onions
2 c Green peppers, cut in 1/2 inch slices
2 c Celery, cut into 1/2 inch slices
15 oz Tomato sauce
1/2 c Cider vinegar
1/2 c Light corn syrup
1 tb Prepared mustard
1/4 c Firmly packed light brown sugar
2 tb Chili powder
2 tb Minced garlic
2 ts Paprika
1 ts Salt
1 ts Ground black pepper

In a large skillet, heat the oil and cook meat, just until browned (about 4 to 5 minutes). Place in the Crock Pot, along with all the rest of the stuff. Mix well, cover and cook on high until the meat is tender. About 4 to maybe 6 hours.

Serve in bowls and top with a spoon full of grated Chedder Cheese

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