Slow Cooker Pulled Pork
Brush a 33/4 to 4 lb boneless pork shoulder roast with 2 tbsp spicy brown mustard, then rub with 1/4 cup packed dark brown sugar. In slow cooker, whisk one 8 oz can tomato sauce with 1/2 cup apple cider vinegar, 2 tsp liquid smoke, 1 tsp garlic powder, 1/2 tsp salt and a pinch of cayenne. Add pork roast and cook on HIGH for 6 hr or LOW for 9 hr. Remove pork to a cutting board. If roast is tied, remove and discard twine. Shred meat with 2 forks, discarding fat, and toss pork with 1 cup defatted cooking liquid. If you want it BBQ-Y, stir in 3/4 cup bottled barbecue sauce. Serve over salad greens with black beans and red onion slices. Serves 8.