Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon thyme (dried)
  • ½ cup honey
  • ¼ cup red wine vinegar
  • 3 tablespoons olive oil
  • 1 onion (peeled and cut in half)
  • 3-5 pounds pork shoulder (cut in half)

Instruction

  • In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
  • Pour in the honey, vinegar, and olive oil and stir to form a paste.
  • Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
  • Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
  • Serve the shredded pork warm with fixings like homemade coleslaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.