Summer Slow Cooking Pt. 2

Slow Cooker Pulled Pork
1 Onion, thinly sliced
2 TBS brown sugar
1 TBS smoked paprika
2 TSP kosher salt
1/2 TSP fresh ground black pepper
2 LB boneless pork loin
1 TBS EVOO
3/4 Cup cider vinegar
4 TSP Worcestershire sauce
1-1/2 TSP crushed red pepper flakes
1 TBS sugar
1/2 TSP dry mustard
1/2 TSP garlic powder
Pinch of cayenne pepper

I made an Asian pulled pork in my slow cooker before, which was absolutely delicious, so I decided to make an all-American version in honor of Independence Day. 

If your short on time for a mid-week 4th of July cookout, this is the perfect recipe for a crowd. It just takes a few minutes to put together either the morning of or day before, then let cook all day while you relax by the pool.  Serve with BBQ sauce on a roll with a cool, creamy coleslaw for a simple summertime meal. 

Not cooking for a crowd?  Make this last for the rest of the week by re-purposing in countless ways.  Use the meat for carnitas-style tacos with chopped avocado, thin slices of radishes and a squeeze of lime; or pile on a BBQ pizza with green onions and smoked mozzarella.       

Happy 4th of July, and happy BBQ-ing! 

Place onions at the bottom of the slow cooker. Heat the oil in a large saute pan over medium-high heat.

In a small bowl mix together the brown sugar, paprika, salt and pepper.  Pat the pork loin dry with paper towels and coat evenly with the brown sugar rub.

Sear off the pork on all sides until golden brown.  Place on top of the onions in the slow cooker.  If there is any extra brown sugar, you can pat down on top of the pork.

Mix together the remaining ingredients and pour half over meat and onions.  Cover and refrigerate the rest.

Set timer for 10 hours on low.  During the last hour of cooking, pour in the remaining sauce.

Shred the pork and return the the slow cooker to keep warm before serving.