Pulled Pork in the Slow Cooker

This is a repost from about a year ago but it's worth another visit!

In honor of the Lexington BBQ Festival that's being held this weekend, I thought it would be appropriate to cook a little pig.  The official name of this recipe is called "Pulled Pork" but around here we just say BBQ.  I developed this recipe several years ago when I needed a main dish that took very little effort and could feed a lot of people. I've dished up this BBQ as a sandwich, as sliders and as a "meat with 2 sides".  It really doesn't matter how you serve it - just do it!  Every time I make this goodness I receive RAVE REVIEWS from the family and from friends!  So, get your pig on....you'll be happy you did!

Dry Rub
3 T. paprika
1 T. each - garlic powder, brown sugar, dry mustard
3 T. coarse salt

Making the BBQ

• 1 (5 to 7 lb) pork roast/Boston butt.
• 1 large onion cut into thick slices, these are just for flavor.
• Mix all dry rub ingredients together in a bowl.
• Rub the "rub" all over the pork roast.  
• Cover and put in the fridge for an hour but preferably overnight.
• Lightly coat Slow Cooker with nonstick cooking spray. 
• Line bottom of cooker with the onion slices and place the roast on top.
• Set to cook on HIGH for 6 hours.
• Remove pork (leave the onions in the pot) from cooker and using 2 forks, shred the meat.

Top with your favorite BBQ sauce, slaw, pickled onions or whatever else you like.  Get a napkin, some sweet tea and enjoy. Then, usually....
I pretend to read the paper or my Nook, but I'm really taking a lovely, happy nap....