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Santa’s BBQ Delight
Instructions:
Prep the pork: Trim excess fat if desired. Mix paprika, brown sugar, salt, pepper, and chili powder. Rub all over the pork.
Layer in the slow cooker: Add sliced onions and garlic to the bottom. Place seasoned pork on top.
Add liquid: Pour in vinegar, BBQ sauce, and water/broth.
Cook:
Low for 8–10 hours
OR high for 5–6 hours
Pork should be tender and easily shredded with a fork.
Shred & mix: Remove pork, shred it with two forks, discard any large fatty pieces, then return it to the slow cooker and stir into the sauce.
Serve: On buns, over rice, or with coleslaw!
Note: This pulled pork tastes even better the next day as the flavors continue to develop. You can freeze leftovers for up to 3 months — just thaw and reheat with a splash of BBQ sauce to keep it moist. For extra smoky flavor, try adding a dash of liquid smoke or using a smoked paprika in the rub!
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