Slow Cooked Pulled Pork
1 medium onion
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomatoe paste
2 tablespoons sweet paprika
2 tablespoons Worcestershire Sauce
2 tablespoons yellow mustard
1 1/2 teaspoons salt
1 1/4 teaspoons ground black pepper
4 pounds boneless pork shoulder blade roast (fresh pork butt), but into 4 pieces
12 soft sandwich buns or ciabatta rolls, warmed
Dill pickles and potato chips
Hot Sauce
In crockpot, stir onion, ketchup, vinegar, brown sugar, tomatoe paste, paprika, Worcestershire, mustard, salt and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.

Cover crockpot with lid and cook pork mixture on low setting as manufacture directs, 8 to 10 hours or until pork is very tender.

With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.

While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.

Spoon pork mixture into sandwich buns. Serve sandwiches with pickles, potato chips and hot sauce.
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