Slow Cooker Pulled Pork

Ingredients

For the pulled pork:

• 3lb boneless pork shoulder (aka. Boston Butt)

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp ground allspice

• ½ tsp celery salt

• ⅛ tsp ground cloves

• ½ tsp mustard powder

• ½ cup water

For the BBQ sauce:

• ½ tsp ground allspice

• ¼ cup prepared yellow mustard

• 2 tsp hot sauce (I used Frank's Red Hot)

• 3 Tbsp apple cider vinegar

• 3 Tbsp low sugar ketchup

• 4 Tbsp granulated sugar substitute

• ½ tsp xanthan gum

Instructions

For the pulled pork:

1. In a small bowl, combine the onion powder, garlic powder, salt,

   pepper, paprika, allspice, celery salt, cloves, and mustard powder.

   Mix well.

2. Rub the spice mixture all over your pork.

3. Add the water to a large crock pot.

4. Place the spice rubbed pork in the pot and cover.

5. Cook on high for four hours, or until tender and falling apart.

6. Remove the meat from the crock pot, leaving the juices behind.

7. Shred the meat with clean hands, or use two forks to "pull" it

   apart.

For the sauce:

1. Skim the solids and visible fat from the top of the liquid and

   discard.

2. Add all of the sauce ingredients to the remaining liquid in the

   crockpot, whisking until smooth.

3. Cover and cook on high for about 10 minutes or until slightly

   thickened.

4. Add the meat back to the sauce and stir until fully coated.

5. Serve hot.