In a large heavy-duty rue sealable plastic bag, combine
bourbon, sugar, vinegar, salt, smoked paprika and steak
seasoning. Add pork roast, and turn to coat. Seal bag, and
chill for at least 8 hours or up to 24 hours.
In a 6- quart slow cooker, spread sliced onion evenly over the
bottom. Place pork fat side up, and any accumulated juices on
top of onions.pour barbecue sauce over pork. Cover and cook
on high for 1 hour. Reduce heat to low, and cook for 8-9 hours
until pork is tender.
Remove and discard fat from pork roast, and shred meat.
Toss with sauce and onions in slow cooker. Serve pork on
buns with coleslaw, if desired.
Originally Submitted
3/21/2013
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