Main Courses

Pulled Pork Barbecue

Ingredients

• 4-5 lb. pork shoulder (Boston butt), bone-in or boneless
• 2 Tbsp brown sugar
• 1 Tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 onion, sliced
• 1/2 cup apple cider vinegar
• 1 1/2 cups barbecue sauce, plus more for serving

Directions

1. Mix the brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Rub it all over the pork.
2. Lay the onion in the crock pot, set the pork on top, and pour the vinegar around it.
3. Cook on low 8-10 hours, until the meat falls apart.
4. Lift out the pork, discard the bone and any large pieces of fat, and shred with two forks.
5. Skim the fat off the liquid. Return the meat to the crock pot with the barbecue sauce and enough of the liquid to keep it moist. Keep on warm until serving.

Notes

• Serve on buns with coleslaw.
• Freezes well in portions with a little of the cooking liquid.