Slow Cooked Pulled Pork

Modified from Country Crock

***Needs A Crock Pot****

1 1/2 tsp seasoned salt

1 tsp seasoned pepper (I used garlic pepper)

1 tsp chili powder

1/2 tsp ground red pepper

3 1/2 boneless pork shoulder

2 tbsp butter

1 medium onion, chopped

1 clove garlic, minced

1 cup ketchup

1/2 cup firmly packed brown sugar

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

Combine salt, pepper, chili powder and ground red pepper: rub on pork. Okay, this was too hot for me (Ray loved it), but then I had a smaller roast and used it all...just be careful if you aren't a big spice person. In a skillet, melt butter over medium-high heat and brown pork. Remove pork and set aside (I just put it in the crock pot where it was headed). In same skillet, add onion and cook over medium heat, stirring occasionally, 4 minutes or so. Add garlic and cook another minute. In 4 quart crock pot, put pork in first. Then add onion mixture and then rest (I mixed all but the brown sugar first).

Cook on low for 8-10 hours or until pork is tender. Remove pork and shred it with two forks. Return to sauce and stir. then serve - I like it on rolls.

Makes 8 servings.