Ingredients
For the pork:
- 3–5 pound boneless pork shoulder roast
- 1 cup broth (chicken or beef)
- 1/4 cup red wine vinegar
- 1/2 cup apple juice
- 2 white onions, sliced
- 2 tablespoons minced garlic
- 2 tablespoons light brown sugar
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Sauce:
- 1 cup cooking liquid from the slow cooker after pork has cooked
- 1/3 cup Primal Kitchen Ketchup
- 1/4 cup red wine vinegar or apple cider vinegar
- 2 teaspoons light brown sugar (or coconut sugar)
- 1 teaspoon Worcestershire sauce
- 2 teaspoons chili powder
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
Instructions
- Add the broth, red wine vinegar and apple juice into the slow cooker
- Mix the minced garlic, light brown sugar, onion powder, salt and pepper together and rub it over the pork shoulder. Place the seasoned pork shoulder into the slow cooker
- Arrange the sliced onions around the pork and then cover the slow cooker. Cook on high for 5 to 6 hours or on low for about 8 to 10 hours, or until the pork easily shreds with a fork. If it doesn’t easily fall apart, it is not done cooking and needs additional time
- Once the pork shoulder is done, transfer it to a large plate or bowl and shred
- Reserve 1 cup of the liquid in the slow cooker and then discard the remaining liquid and onions. Mix the reserved liquid with the sauce ingredients in a large measuring cup or bowl. Whisk until combined and then pour it into the slow cooker
- Put the slow cooker on high and let sit for 15 minutes. During this time, assemble your sides or what you’re serving your pork with
- Add the pork back into the slow cooker and mix with the sauce. Let it heat back up with the sauce, and serve as desired once hot
Notes
To make paleo: replace brown sugar with coconut sugar
To make Whole30: omit brown sugar and Worcestershire sauce
Find it online: https://www.wholekitchensink.com/slow-cooker-bbq-pulled-pork/