Pulled Pork

I've always loved pulled pork  ~ and it's so simple to make in the slow cooker. Cooking for a large group?  Serve it with Macaroni & Cheese and cole slaw ~ and it's a done deal! I hope you like my recipe with stewed tomatoes, smoked paprika, garlic and a little raw honey for a bit of sweetness.

Ingredients

• 5 pounds pork roast such as shoulder or butt, 
• 1-14 1/5 ounce can of no-salt stewed tomatoes
• 1/2 cup apple cider
• 1/3 cup raw honey
• 2 Tbsp smoked paprika
• 2 Tbsp olive oil
• 1 Tbsp salt
• 2 tsp ground black pepper
• 2 large cloves garlic, minced
• 1 tsp dried mustard (or 1 Tbsp prepared mustard)
• 1 medium onion, cut in quarters
• 4 peppercorns

Put 1 peppercorn in each onion quarter and place in the bottom of the slow cooker. Place pork on top, fat side up. 

In a medium bowl, whisk all other  ingredients together until thoroughly combined. Pour over pork. 

Cook roast on high setting for 2 hours; reduce to low and cook an additional 4-5 hours, or until very tender. (Or cook on low for 8-10 hours.) Transfer pork to tray and let cool, reserving liquid. 

When cooled enough to handle, remove all visible fat and gristle and shred pork to desired thinness. Transfer pork to serving dish. 

Pour reserved liquid through strainer and return about a cup of the liquid to pork (just enough to keep pork moist.)

Season with additional salt and pepper OR add BBQ sauce (see homemade recipe below).

Easy Sweet and Tangy BBQ Sauce adapted from Lisa Leake's recipe:

• 3/4 cup tomato sauce
• 1/3 cup pure maple syrup
• 4 tsp dijon mustard
• 4 tsp apple cider vinegar
• 1/2 tsp chili powder
• 2 garlic cloves, minced

Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil while stirring constantly. Lower heat to simmer and cook for at least 20 minutes.