Pulled Pork Barbeque Slow Cooker Georgia Style

By exdircomp

Ingredients

• BBQ Sauce:
• Ingredients
• 1 cup finely chopped onion
• 1 cups cider vinegar
• 1 cup apple juice
• 6 ounces tomato juice
• 1 can tomato sauce
• 1 cup bourbon
• 3 tablespoons Worcestershire sauce
• 1/2 tablespoon pepper
• 1 teaspoon garlic powder
• 1/4 cup coleman's dry mustard
• Pinch cayenne
• Dash hot sauce, such as Tabasco
• 1/2 cup packed brown sugar sugar
• 1/2 cup molasses
• 1 cup stubbs barbecue sauce (spicy)
• Roast:
• 2 medium sweet onions, such as Vidalia, quartered
• 1/2 cup molasses and honey mixed
• 1/4 cup yellow mustard
• 1 cup packed light brown sugar
• 1 teaspoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon coleman's dry mustard
• Pinch black pepper
• One 4- to 6-pound Boston butt pork roast, bone-in
• Buns, for serving

Preparation

Step 1

For the sauce: Puree the onion in a blender with 1/4 cup water. Place the pureed onion in a 2-quart saucepan with additional water to cover. Bring to a boil, then reduce the heat. Cook, stirring constantly until the water has almost evaporated. Add the vinegar,juices, tomato sauce, bourbon, pepper, garlic powder, dried mustard, cayenne, Worcestershire sauce, and hot sauce and mix well. Bring to a boil, and then stir in the sugar, molasses and spicy sauce. Immediately remove from the heat. Set 1 cup aside for the roast. Let the remaining sauce cool completely, then refrigerate for later use.

For the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. Rub the pork roast with molasses, mustard and honey mixture. Mix the brown sugar, paprika, salt and pepper and pat it over the pork roast. Then place in the slow cooker on top of the onions. Drizzle the reserved 1 cup of sauce over the roast. Cook the roast in the slow cooker on low for 10 to 12 hours, checking after 10 hours for tenderness.

Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork. Reserve the juices from the slow cooker to add to the meat for desired juiciness.

Serve on a bun with the juice and barbecue sauce.