Slow Cooker Pulled Pork

It is incredibly easy to have a "go to" recipe if you only have one recipe.  This pulled pork recipe was the first that I ever tried.  I have never tried another.  It is so simple and so delicious that you might be a little skeptical until you try it for yourself.  

Slow Cooker Pulled Pork

5 to 6 pound pork shoulder or pork butt

1 to 2 red onions, thinly sliced

Barbecue Sauce:

1 cup ketchup

2/3 cup apple cider vinegar

1/2 cup brown sugar

1 can (6 ounces) tomato paste

3 Tablespoons Worcestershire sauce

3 Tablespoons coarse ground mustard

2 teaspoons paprika

2 teaspoons garlic powder

1/4 teaspoon chipotle chili powder

1 teaspoon salt

1 teaspoon black pepper

In a medium size bowl, whisk together all of the barbecue sauce ingredients until well blended.  Set aside.

Place the sliced onions in a 6 quart slow cooker.  Trim any excess fat off of the pork, then place the pork on top of the onions in the slow cooker.  Pour about 1/4 of the barbecue sauce over the pork, reserving the remaining sauce for later.  Cover the slow cooker and turn on low.  Cook the pork on low for 8 hours.  

Remove the pork from the slow cooker.  Shred the cooked pork with two forks.  If there is a lot of juice left in the slow cooker, remove it until there is about an inch of juice left in the bottom.  Transfer shredded pork back to the slow cooker.  Stir the reserved barbecue sauce into the pulled pork.  If the pulled pork seems too dry, add some of the extra juice back into the pulled pork.  Note:  This dish freezes very well.  Simply place any leftovers in resealable freezer containers and store in the freezer until ready to use.

Enjoy!  -Cardamommy