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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow Cooker Bbq Pulled Pork   
    Categories: Pork, Vegetables, Herbs, Bbq   
         Yield: 7 Servings   
       
         1 tb Garlic powder   
         1 tb Onion powder   
         2 ts Hot or sweet smoked paprika   
         2 ts Salt; more to taste   
         1 ts Black pepper; more to taste   
         4 lb Boneless pork shoulder or   
              - pork butt; trimmed   
         2 tb Oil; additional for   
              - greasing   
         1    Yellow onion; chopped (opt)   
        12 oz Can dark soda   
       1/2 c  (to 1 1/2 c) homemade or   
              - store-bought BBQ sauce   
              Hot sauce (opt)   
       
     In a small bowl, combine the garlic and onion powders,   
     smoked paprika, salt and black pepper. Rub the spice   
     mixture all over the pork. If you have time, cover with   
     plastic wrap and refrigerate for 2 hours or up to   
     overnight. If you don’t, no worries; proceed to Step 2.   
        
     Lightly grease the crock of a slow cooker. Heat 2   
     tablespoons vegetable oil in a large skillet over   
     medium-high. Sear the pork until golden brown on all   
     sides, about 2 minutes each side. Add onion, if using,   
     to the slow cooker. Add the pork on top of the onion.   
     Pour soda over the pork and set the slow cooker to low   
     for 6 to 8 hours, until the meat has collapsed and   
     shreds easily.   
        
     Drain most of the liquid from the slow cooker and shred   
     the meat directly in the pot. Add about 1/2 cup of the   
     barbecue sauce and stir to combine. (At this point, if   
     you like crisp bits in your pulled pork, you can spread   
     the shredded pork on a sheet pan and place under a   
     broiler for a couple minutes then return to the slow   
     cooker.) Taste and add more barbecue sauce, hot sauce,   
     salt or pepper, if desired. Serve with soft rolls and   
     extra sauce on the side.   
        
     By Margaux Laskey   
        
     Yield: 6 to 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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