Crockpot Pulled Pork

2 – 6 lb. pork roast (shoulder, butt, loin)

1 med. onion, thinly sliced

¼ t. cayenne

1 t. crushed red pepper

1 T. paprika (regular or smoked)

2 t. salt

1 t. pepper

2 T. brown sugar

½ c. liquid (pineapple juice, apple juice, water, cider vinegar, mixture of any of these)

1 t. liquid smoke

1 bottle of barbeque sauce or 1 recipe of homemade barbeque sauce

buns or sandwich rolls

Line crockpot with onions. Combine spices and rub over roast. Place roast in crockpot fat side up. Mix juice or vinegar with liquid smoke and pour liquid over roast. Cook on low 10 – 12 hours (high 4 – 6 hours). I usually start the roast at high for 1-2 hours and then reduce to low for a several hours until it is tender. Remove meat and onions from crockpot, and reserve onions. Discard the cooking liquid. Shred or chop pork, removing bones and fat. Return meat and onions to crockpot, and bottle of BBQ sauce and cook on low for 30 minutes or so. Serve on buns with coleslaw or dill pickles.

I have used several variations of this recipe and have used both store-bought and homemade barbeque sauce. I don’t like the taste of all vinegar; however, a little acid helps the pork stay tender.

¼ c. apple juice + ¼ c. vinegar

½ c. pineapple juice

¼ c. water + ¼ c. vinegar