Pulled Pork

Pulled pork is nice to make while working in the yard all day and coming into smell the wonderful aroma.  I like to keep the strained onion mixture and place everything over a bed of cooked rice. 

• 1 T salt
• 1 t pepper
• ½ c brown sugar, packed
• 2 t paprika
• 2 lb pork shoulder, boneless and trimmed
• ¼ c vinegar
• 3 c chicken broth
• ¼ c ketchup
• 3 cloves garlic, minced
• 2 yellow onions, sliced 
• ¼ c ketchup
• 1/2 dozen hard rolls

In a small bowl, whisk the brown sugar, paprika and salt and pepper.  Rub the pork with the mixture and place in the crock pot.  Add any seasoning that doesn’t adhere to the crock pot as well.

In a medium bowl, place the vinegar, broth, ketchup, garlic and onion.   Mix together and add to the meat in the crock pot.   Turn the setting to low and cook for eight hours without lifting the lid.

Place the cooked pork in a large bowl and shred with a couple forks.

Over a bowl with a strainer, drain the liquid.  Discard the contents of the strainer, reserving the liquid.

Add the liquid to a medium pan with the remaining ketchup and bring to a boil.  Low the heat to a simmer and reduce liquid by half.  Mix the sauce into the pulled pork and serve in a nice fresh hard roll.