This is some of the best pulled pork I’ve had in a long time (I’ve been working on perfecting this recipe for months!), and it also doesn’t include any highly processed ingredients like refined sugar, corn syrup, or ketchup.
My husband says it is so good that no BBQ sauce is necessary. Now, you know it’s good pulled pork when that happens. He would like me to pass on that he does like to dip it into a little hot sauce, although I for sure prefer mine with nothing added. Try it both ways and decide for yourself. Either way this is a great dish for serving (and pleasing!) a crowd.
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- 3 tablespoons paprika
- 2 tablespoons salt (if desired, you can cut back on the salt by only using 1 tablespoon)
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper (if desired, you can cut back on the pepper by only using ½ teaspoon of cayenne)
- 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
- 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 cole slaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.