Pulled Pork (Old Recipe)

Source: Lisa, 100 Days of Real Food

Modified By: Michael D'Attilo

Spice Mixture:

1 tbsp dark brown sugar

3 tbsp paprika

2 tbsp coarse salt

2 tsp black pepper

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp chili powder

1 tsp cumin

1/2 tsp dried thyme

Marinade:

~1/2 cup Honey

~1/4 cup Red Wine Vinegar

~3 tbsp Olive Oil

1-2 yellow onions, peeled and cut in half

1/2 cup Chicken Broth

~3 tbsp minced garlic

4-6 pounds pork shoulder, in at least 2 pieces.

Add chopped onion, broth, and garlic to the slow cooker, and splash with red wine vinegar.

Mix together spices.  Add honey to spice mixture until it becomes a paste, and splash lightly with red wine vinegar.

 Slather pork generously with honey-spice paste, making more if needed.

Place the pork in the slow cooker and cook on low for 7-8 hours, or until the meat is tender enough to be easily shredded with a fork.

Remove meat from slow cooker and shred on a plate.  If there is an excessive amount of liquid in the pot, pour it into a saucepan and cook it down slightly.  Re-combine liquid and shredded pork in the pot and allow it to cook for a little bit longer before storing.

Serve w pork warm on buns, with cornbread, or on its own.  Serve with coleslaw, barbeque sauce, hot sauce, etc.