Crockpot Pulled Pork
1 large onion, sliced thin
2 Tbsp packed brown sugar
1 Tbsp paprika
2 tsp salt
1/2 tsp freshly ground black pepper
1 (4-6 lb) boneless pork butt, shoulder, or loin (I used loin)
3/4 cup apple cider vinegar
4 tsp Worcestershire sauce
1 1/2 tsp crushed red pepper flakes
1 1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Place onions in crockpot. Rinse pork under cold water and pat dry with paper towels. Place on top of the onions. In a small bowl, combine brown sugar, paprika, salt and pepper; mix thoroughly. Rub mixture all over the top side of the pork; then flip, and rub remaining mixture on the other side until it is well-covered.
In a medium bowl, combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper; whisk to combine. Drizzle half of the vinegar mixture over the pork. Cover and refrigerate remaning vinegar mixture. Cover crockpot; cook on low for 10-12 hours.
In the last 1/2 hour of cooking, pull the meat apart with two forks (this should be very easy to do). Drizzle remaining vinegar mixture over pork, and re-cover for last 30 minutes of cooking. Serve with your favorite BBQ sauce (Jack Daniels in this house!) Serves 6-8.
Note: This also freezes well. Allow to defrost in fridge for 24-48 hours before heating and serving.
source: recipe slightly altered from my baking addiction