Slow Cooker Pulled Pork

• 2 3/4 lb boneless pork loin roast (center cut, trimmed of all fat)
• 2 tsp red wine vinegar
• 2 tsp Hickory liquid smoke
• 1 tsp garlic powder
• 1 tsp sea salt
• 11 tbsp Kansas City BBQ sauce

1. Place pork in the slow cooker.
2. Add salt, vinegar, garlic powder, and liquid smoke to pork.
3. Cover and set to high for 6 hours.
4. Remove pork and and transfer onto a large dish or cutting board.
5. Reserve all liquid into a cup and set aside.
6. Shred the park with two forks by jabbing the meat then pulling the forks in opposite directions.
7. Put the shredded pork back into the slow cooker along with about 3/4 cup of the reserve liquid and the BBQ sauce.
8. Cook on high for one hour more.
9. Serve sandwich-style by placing on a lightly toasted roll and topping with Cole slaw, use in a Cuban sandwich, or just enjoy on its own.
10. *This recipe is from skinnytaste.com

pork loin, red wine vinegar, liquid smoke, garlic, salt, bbq sauce

Taken from cookpad.com/us/recipes/350689-slow-cooker-pulled-pork (may not work)