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Last week, we were in Texas visiting my Granny and cousins. My Granny doesn’t cook so much anymore so my cousins and I decided we would take turns cooking the meals for my Granny (and all the rest of us…11 total). We had some excellent food and I thought I would share the highlights here.
My cousin, Monica, got this recipe straight from the Rival cookbook that came with her crock pot! We’ve always made pulled pork in the crockpot or smoker and it is pretty good….but this one has a ton of great spices and seasonings that really jazz it up. We kept eating on it and almost forgot we planned to leave Granny with some leftovers…oops. Though, I think one serving made it into the freezer for safe keeping.
Monica’s Pulled Pork
2 onions, quartered
2 tbls brown sugar
1 tbl paprika
2 tsp salt
1/2 tsp ground black pepper
1 (4-6 lb) boneless pork butt or shoulder roast
3/4 c cider vinegar
4 tsps Worcestershire sauce
1 1/2 tsp crushed red pepper flakes
1 1/2 tsps sugar
1/2 tsp dry mustard powder
1/2 tsp garlic salt
1/4 tsp cayenne pepper
Place onions in the bottom of slow cooker. Combine brown sugar, paprika, salt, and pepper; rub over meat. Place roast on top of onions.
Combine vinegar, Worcestershire sauce, red pepper, sugar, mustard, garlic salt, and cayenne. Stir well to mix. Pour over roast. Cover and cook on low for 10-12 hours or high for 4-6 hours.
Remove meat and onions from pot. Shred meat and chop the onions. And add a little of the juice to meat. Serve on buns with the onions and additional BBQ sauce of choice.
This meat freezes well too!