Ingredients:
7-8 lb. pork butt (Boston butt)
1 sweet onion, diced
Dry rub:
2 Tbs. paprika
1/2 Tbs. smoked paprika
1 tsp. garlic powder
2 tsp. kosher salt
1/2 tsp. pepper
(When not on a Whole 30 I also add 2 Tbs. of coconut sugar to this!)
Vinegar sauce:
1 cup apple cider vinegar
2 Tbs. coconut aminos
1 1/2 tsp. crushed red pepper flakes
1/2 tsp. ground mustard
1/4 tsp. cayenne powder
Directions:
Place diced onion in the bottom of the crock pot. Combine dry rub ingredients and rub all over the pork. Place pork in the crock pot, on top of onions, fat cap side down. Combine vinegar sauce ingredients and cover pork with 1/2 the mixture. Turn crock pot on low and cook for 10-12 hours, the longer the better. Remove pork and onions from crock pot. Shred with a fork, removing excess fat. Serve with extra vinegar sauce or alongside your favorite BBQ sauce.
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