"The Best Pulled Pork in a Crockpot"

And it pretty much is. Sooooo delicious. Good with some BBQ sauce but also tasty as is with a little of the sauce drizzled over. We made Carolina kale and cornbread to go with it.

http://www.100daysofrealfood.com/2013/12/03/recipe-best-pulled-pork-crock-pot/

INGREDIENTS
3 tablespoons paprika
1 tablespoons salt
2 teaspoons black pepper
½ teaspoon cayenne pepper
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

INSTRUCTIONS

- 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.