SLOW COOKER PULLED PORK

By porklion

Ingredients

• 1 (3 lb) pork shoulder
• 1 cup barbecue sauce
• 1 cup chopped red onion
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1 tsp garlic powder
• 1 tsp chili powder
• 8 buns
• 2 cups deli coleslaw

Preparation

Step 1

Place pork in 6–7 quart slow cooker. Add the barbecue sauce, red onion, apple cider vinegar, ketchup, garlic powder, and chili powder along with ½ cup water.

. Strain cooking liquid from the slow cooker into a saucepan or pot. Skim as much fat off the top as possible and cook over a rapid simmer to reduce, about 5 min. Allow sauce to cool slightly before tossing with pulled pork. Divide pulled pork among 8 buns and top each with ¼ cup coleslaw. Reserve any leftover pulled pork for another use.

For easy skimming, allow cooking liquid to cool completely on counter before transferring to the refrigerator, covered. When fat solidifies, simply skim it off the top. Reheat and reduce sauce.