Recipe: Slow-Cooked Pulled Pork (crock pot)

SLOW-COOKED PULLED PORK

"Pulled pork is usually made with pork shoulder, also called the Boston butt. The meat is slow-roasted then pulled into small strips while hot."

1 medium onion, chopped
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup (packed) brown sugar
1/4 cup tomato paste
2 tablespoons sweet paprika
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
1 1/2 teaspoons salt
1 1/4 teaspoons ground black pepper
4 pounds boneless pork shoulder blade roast, cut into 4 pieces
Buns (for serving)

In 4 1/2- to 6-quart slow-cooker pot, stir all ingredients, except pork, until combined. Add pork to sauce mixture, and turn to coat well with sauce.

Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.

Transfer pork to large bowl. Turn setting on cooker to high; cover, and heat sauce to boiling to thicken and reduce slightly.

While sauce boils, with two forks, pull pork into shreds. Return shredded pork to slow cooker, and toss with sauce to combine. Cover and heat through on high if necessary.

Serve on buns.

Source: Good Housekeeping magazine