Stove-top method
Stir together ANGOSTURA® aromatic bitters, chili powder and salt; let stand 10 minutes. Cut meat across the grain into 1-1/2 – 2” thick slices; trim excess fat. If needed, cut into chunks to remove some of the fat. Rub meat with chili mixture. Heat oil in a 8-quart pot or 9-10” wide, high-sided sauté pan with lid. Add meat and brown on both sides, about 15 minutes total. Remove meat to a plate; keep warm. (While meat browns, combine sauce ingredients.)

Angostura® Sauce
Combine tomato sauce and remaining ingredients except cornstarch; stir well. Pour into hot, empty pan. Simmer 5 minutes, stirring and scraping bottom of pan. Return meat to pan; spoon sauce over meat. Cover and cook on low heat 1 hour 15 minutes, rearranging meat halfway through. Transfer meat to a plate; cover with foil to keep warm.

To thicken sauce if desired, let sauce cool in pan 5 minutes then whisk in cornstarch. Bring to a boil; continue to cook and whisk until slightly thickened.

To serve, pull meat apart with a fork or your fingers. Serve warm on buns, drizzled with sauce.

Makes 7-8 cups pulled pork with 1-1/2 cups sauce (for approx 14 small sandwiches)

Slow-cooker method
Total cook time about 4-1/2 hours

Follow Stove Top directions for meat and sauce:

Place browned meat in a 5-6 quart slow-cooker. After sauce has simmered for 5 minutes in the same pan used to brown the meat, add sauce to slow cooker. Cover and cook on low for 4 hours (or high for 2 hours).

Turn off cooker and remove meat to a plate or cutting board; keep warm. Whisk 1 tablespoon cornstarch into hot sauce in slow cooker. Continue to whisk until sauce has thickened. Add an additional Tbsp. cornstarch, if desired.

Makes 2+ cups sauce.