100 Days Pulled Pork in a Crockpot

1.0 tsp Garlic powder
3.0 tbsp Paprika
2.0 tsp Pepper, black
0.5 tsp Thyme, ground
1.0 tbsp Salt
3.0 tbsp Olive Oil
48.0 oz Pork Shoulder (pork butt, picnic roast)
1.0 large Onions, raw
0.5 cup Honey
4.0 tbsp (C) Vinegar, Red Wine (Gr Value)
0.5 tsp Cayenne Pepper (Ground)

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. Its 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. Recipe Notes I used a pork shoulder, but you could experiment with a pork roast or pork loin. Another serving option is whole-wheat hamburger buns - pulled pork sandwiches. Serving Size: Makes 6 servings

Number of Servings: 6.0

Recipe submitted by SparkPeople user HAPPILY_ME.