Slow Cooker Pulled Pork
You can use a different bbq sauce if you have a favorite,
although tangy sauces are pretty standard for pulled pork.
5-6 lb. pork shoulder/pork butt
1 medium onion, thinly sliced
1 cup ketchup
2/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup tomato paste
3 tbsp Worcestershire sauce
3 tbsp mustard
2 tsp paprika
2 tsp garlic powder
pinch cayenne pepper
1 1/2 tsp salt
1 1/2 tsp ground black pepper
3/4 cup water
Place onion on the bottom of your slow cooker. Place pork shoulder,
trimmed of any obvious excess fat, into slow cooker on top of onions.
In a large mixing bowl, whisk together all remaining ingredients to
form the barbecue sauce. Feel free to adjust salt and pepper to taste,
if necessary. Pour half of the sauce over the pork and cover. Set
remaining sauce aside.
Cook over low heat for about 8 hours (or according to your slow
Remove pork to a large bowl and shred with two forks. Transfer meat
back into slow cooker and cook for a few more minutes, until meat has
soaked up the sauce. Pulled pork can be held on the “warm”
setting in the slow cooker for serving.
Serve on soft sandwich rolls, topped with extra barbecue sauce.