yield: 10 servings
prep time: 10 minutes
cook time: 3 to 4 hours
Who doesn’t love a good slow-cooker meal? What I like about pulled pork is all the different ways you can use it: in lettuce wraps, on salads, and even on Barbecue Pulled Pork Pizza (here). The possibilities are endless!
• 1 (5-pound) bone-in pork butt or shoulder roast
• ¼ cup Tennessee Dry Rub (here)
• 1 medium onion, thinly sliced
• 4 cloves garlic, peeled
• 1 cup apple cider vinegar
• ¼ cup water
1. Trim the excess fat from the pork roast. Pat the meat dry and season on all sides with the dry rub, massaging the seasoning into the meat.
2. Lay the onion slices and garlic cloves evenly in a large slow cooker. Pour in the vinegar and water. Gently place the pork in the slow cooker.
3. Cover and cook on low for 3 to 4 hours, until the meat is cooked through and easily falls apart when pierced with a fork.
4. Use two forks to shred the pork before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Notes:
You can drizzle some of the leftover drippings over the shredded pork to add more flavor and keep it moist.
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