“Amish Barnraiser’s Best” Slow Cooker Pulled Pork

Directions:

1. Layer the onions in the bottom of the slow cooker.

2. Prep the pork: Rinse and pat dry the pork shoulder, then place it on top of the onions.

3. Make the sauce: In a bowl, whisk together apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, mustard, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).

4. Coat the pork: Pour the sauce over the pork, ensuring it’s fully covered.

5. Cook low and slow: Cover and cook on low for 8–10 hours, or until the pork shreds easily with a fork.

6. Shred and serve: Remove the pork, shred it with two forks, then return it to the slow cooker to soak up the juices.

Serve warm on buns, over mashed potatoes, or alongside your favorite sides.

Variations & Tips:

• Smokier flavor? Add a dash of liquid smoke to the sauce.

• Extra heat? Boost the cayenne or stir in hot sauce.

• Lighter option? Use pork loin (though it may be less juicy).

• Leftover magic? Turn it into tacos, nachos, or BBQ pork-stuffed baked potatoes.

• Sauce tweaks: Swap apple cider vinegar for balsamic or red wine vinegar for depth.

Pro tip: For a caramelized finish, broil the shredded pork for a few minutes before serving.

This recipe isn’t just a meal—it’s a taste of tradition, meant to be shared and savored. Enjoy!