● Ingredients:
- 4-5 lbs pork shoulder (Boston butt)
- 1 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
● Vinegar Sauce:
- 1 cup apple cider vinegar
- 1/2 cup ketchup
- 1 tbsp brown sugar
- 1 tbsp hot sauce
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 1 tsp salt
● Directions:
1. Combine brown sugar, paprika, salt, black pepper, cayenne
pepper, garlic powder, and onion powder in a small bowl.
2. Rub the spice mixture all over the pork shoulder.
3. Place the pork shoulder into the crock pot.
4. In a medium bowl, whisk together all the vinegar sauce
ingredients until the sugar and salt are dissolved.
5. Pour half of the vinegar sauce over the pork shoulder.
6. Cover and cook on low for 10 hours or until the pork is
very tender and easily shredded with a fork.
7. Remove the pork from the crock pot and shred using two
forks.
8. Return the shredded pork to the crock pot and mix with
the remaining vinegar sauce.
9. Serve the pulled pork on buns with your favorite
coleslaw, if desired.
● Nutrition Facts:
Calories: 300 | Total Fat: 15g | Saturated Fat: 5g |
Cholesterol: 110mg | Sodium: 720mg | Total Carbohydrates: 8g | Dietary Fiber:
1g | Sugar: 6g | Protein: 30g