Slow Cooker Pulled Pork

Combine all the marinade ingredients together in a bowl big enough to fit the pork butt. I usually just do this in my actual crockpot so I have one less bowl to wash. Trim as much fat as you can from the pork butt and sprinkle the outside with the salt. Place in the marinade, making sure to spread it over the pork butt and refrigerate overnight. About an hour before you are ready to cook the pork, remove it from the fridge and let it sit at room temperature. Place the sliced onions under and on top of the pork and cook on high for six hours. After it’s done cooking, carefully remove the pork butt to a separate plate and cover with tinfoil. Discard the bone and watch out for any pieces that may have crumbled off so they don’t end up in your pork or the sauce!

For the sauce, take the juices leftover in the pot and transfer to a large saucepan. Add the remaining sauce ingredients and simmer over medium low heat for about 20 minutes, stirring often so it doesn’t burn. If you like your sauce spicy, you can add in some Tabasco to taste. When you are done with the sauce, remove from heat and set aside while you shred the meat with a couple of forks. Spoon about 1 cup of the sauce back into the pork and pour the rest into a bowl. Serve on toasted hamburger buns with extra sauce on the side. This pork actually tastes better the day after, so it’s great for making in advance for parties. Enjoy!