Slow Cooked / Crock Pot Pulled Pork

• 4 lbs boneless pork shoulder, fat removed (*have butcher trim, separate bone and tie with twine)
• 14 cup water, can use beer
• 1 medium onion, coarsely chopped
• 12 cup apple cider vinegar
• 12 cup ketchup
• 14 cup light molasses (mild)
• 2 tablespoons sweet paprika
• 2 tablespoons spicy brown mustard
• 2 tablespoons Worcestershire sauce
• 1 teaspoon ground cayenne pepper
• 1 teaspoon black pepper, finely ground
• 1 teaspoon salt
• 12 teaspoon liquid smoke flavoring, I do not use
• 16 soft buns, regular
• 1 pint creamy Coleslaw, for topping your pulled pork

1. Switch on the crockpot to the LOW setting.
2. Combine all ingredients in a medium mixing bowl (except pork).
3. Place pork shoulder in crock pot.
4. Pour sauce over pork to coat.
5. Cover and cook with lid on for approximately 8-10 hours on low or overnight.
6. Cook until very tender and falling apart.
7. *I often do this overnight.
8. Remove pork from crock and cool enough for handling.
9. When cooled, pull apart with fingers or forks.
10. Put back in crock, keep warm until ready to serve.
11. For a thicker sauce, add 1/2 C ketchup and 1/2 C your favorite BBQ sauce.
12. Serve on soft buns and smother with a creamy coleslaw recipe#421991.

pork shoulder, water, onion, apple cider vinegar, ketchup, light molasses, sweet paprika, brown mustard, worcestershire sauce, ground cayenne pepper, black pepper, salt, liquid smoke flavoring, buns, pork

Taken from www.food.com/recipe/slow-cooked-crock-pot-pulled-pork-280271 (may not work)