Slow Cooker Pulled Pork

Ingredients

• 1 tablespoon plus 1 teaspoon smoked paprika
• 2 teaspoons granulated garlic
• 1 teaspoon ground mustard
• 1/8 teaspoon cayenne pepper
• 1 tablespoon packed brown sugar
• 1 4- to 5- pound boneless pork shoulder roast (also called pork butt), trimmed of excess fat
• Salt and freshly ground black pepper
• 1 medium sweet onion, thinly sliced
• 4 large garlic cloves, thinly sliced
• ½ cup apple cider vinegar
• ¼ cup honey
• ½-1 cup barbecue sauce, to taste
• Buns
• Barbecue sauce

Method

1. Make a spice rub with smoked paprika, granulated garlic, ground mustard, cayenne pepper, and brown sugar. Mix well.
2. Trim excess fat from the pork shoulder and season generously with salt and pepper.
3. Rub the spice mixture all over the pork shoulder, getting into all nooks and crannies.
4. Refrigerate the seasoned pork overnight if desired.
5. Place sliced onion and garlic in the bottom of the slow cooker.
6. Add apple cider vinegar and honey over the onions and garlic.
7. Place the pork shoulder on top of the onion mixture.
8. Cover and cook on low for 9-10 hours or on high for 7-8 hours until tender.
9. Remove the pork from the slow cooker and let cool for a few minutes.
10. Shred the pork using two forks.
11. Skim off most of the fat from the surface of the cooking liquid to measure one cup of liquid.
12. Transfer the shredded pork back into the slow cooker with the skimmed liquid, mixing to coat.
13. Serve with barbecue sauce, buns, and optional coleslaw.