PULLED PORK
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Ingredients
3 tablespoons paprika
1 tablespoons salt
2 teaspoons black pepper
½ teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon dried thyme
½ cup honey
¼ cup red wine vinegar
3 tablespoons olive oil
1 onion, peeled and cut in half
3 to 3 ½ pounds pork shoulder, cut in half
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Method
In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
Pour in the honey, vinegar, and olive oil and stir to form a paste.
Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
Serve warm with fixings like homemade coleslaw, chilli sauce, barbeque sauce and cornbread. Refrigerate or freeze the leftovers.
Make a sauce from the juices leftover by using corn flour to thicken it and a spoon of brown sugar to taste. Also chop the onion that the pork sits on and add it to the sauce, then mix in the sauce until you're happy with consistency. Enjoy.
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