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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 1 |
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Ingredients:
1 tablespoon chili powder |
1 tablespoon dry mustard |
1 tablespoon onion powder |
1 tablespoon garlic powder |
1 tablespoon paprika |
1 tablespoon cumin |
2 teaspoons salt |
1 teaspoon pepper |
4 to 6 lb. boneless pork butt, excess fat removed |
1 large onion, chopped |
1 tablespoon chopped garlic |
1 cup barbecue sauce |
1/3 cup apple cider |
1/3 cup low-sodium chicken broth |
3 tablespoons honey |
2 tablespoons worcestershire sauce |
8 hamburger buns |
coleslaw, for serving |
Directions:
1. In a small bowl, mix first 8 ingredients, through pepper. Pat pork dry and rub spice mixture all over. Spread onion and garlic on the bottom of a slow cooker and place pork on top. In small bowl, stir together barbecue sauce, cider, chicken broth, honey and Worcestershire sauce; pour over pork. Cover and cook on low heat until meat shreds easily, about 8 hours.
2. Remove pork from cooker; set aside. With a spoon, skim off as much fat as possible from liquid in cooker. Remove 1 cup of liquid; reserve. Increase slow cooker heat to high. Using 2 forks, shred pork and return to cooker. Cover cooker and cook on high 1 hour longer.
3. Preheat reserved liquid. Serve pulled pork on buns with your favorite homemade or store-bought coleslaw, passing sauce.
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