Carolina Style Slow Cooker Pulled Pork

• Gluten free

• Meat

  • 2 lbs Pork shoulder butt, roast

• Produce

  • 1 tsp Garlic powder
  • 1 Onion, large

• Condiments

  • 1 tbsp Mustard, brown
  • 1 tsp Mustard, ground
  • 1/4 cup Worcestershire sauce

• Baking & Spices

  • 3 tbsp Brown sugar
  • 2 1/4 tsp Cayenne
  • 1 tbsp Paprika, smoked
  • 1 tsp Salt

• Oils & Vinegars

  • 1 cup Apple cider vinegar

Found on platingpixels.com

Description

Ingredients

• 2–3 pounds pork shoulder butt roast
• 3 tablespoons brown sugar, separated
• 1 tablespoon smoked paprika
• 1 teaspoon salt, 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 large onion, sliced
• 1 cup apple cider vinegar
• ¼ cup Worcestershire sauce
• ¼ teaspoon cayenne pepper
• 2 teaspoons crushed red pepper
• 1 tablespoon brown mustard
• 1 teaspoon ground mustard

Directions

• If pork roast is frozen, defrost in fridge. Trim off any large sections of fat.
• In a small bowl, combine 2 tablespoons brown sugar, and smoked paprika, salt, pepper and garlic powder. Rub spice mixture all over the roast until its soaked in. Place onions in a layer on the bottom of slow cooker, place roast on top.
• In small bowl, mix together remaining ingredients from apple cider vinegar to ground mustard, plus leftover tablespoon of brown sugar. Gently pour liquid over roast. You should have about 2 inches of liquid on bottom; if not add a bit of water.
• Cook covered on low for 7–8 hours, until pulled pork is tender. Shred pork in slow cooker with a fork until flaked. Stir into liquid to incorporate flavor. Let sit for about 30 minutes, drain liquid and serve.