Ingredients

The following ingredients have 11 Servings
  • 3-4 lbs boneless pork shoulder roast (pork butt) (or pork loin)
  • 1 onion (diced)
  • 2 tsp salt
  • 2 tbs paprika
  • 1 tbs onion powder
  • 2 tsp garlic powder
  • 2 tsp pepper
  • 1 tbs chili powder
  • 1 cup apple juice (or chicken stock or beer)
  • 1/4 cup apple cider vinegar ( or red wine vinegar)
  • 1/4 cup honey (or brown sugar)
  • 1 8 ounce can tomato sauce

Instruction

  • In a small bowl, mix together the salt, paprika, garlic powder, onion powder, pepper, and chili powder.
  • Remove pork roast from packaging and pat dry with a paper towel. Rub the spice mixture all over the pork roast.
  • Lay out the diced onion on the bottom of the slow cooker and then place the seasoned pork on top of the onion. 
  • Combine the juice, vinegar, honey, and tomato sauce and pour over the pork loin.
  •  Cover and cook on low for 8-10 hours. 
  • Remove the pork roast from the slow cooker and place into a large bowl. Shred the pork loin with 2 forks or a kitchen mixer.
  • Strain cooking sauce over a large bowl to remove onions. If you want to strain off the fat that accumulated prior to pouring liquid over pork, simple place liquid in the freezer for 5-10 minutes, then scoop the solidified fat off the liquid before thickening.
  • If you would like to thicken the barbecue sauce, turn the slow cooker to high and cook the sauce for 30 minutes.
  • Return the meat back to the slow cooker to stir into the juices.
  • Serve on a bun with or without coleslaw, in a lettuce wrap, on a pizza.