Easy Slow-Cooker Pulled Pork

I've had such success lately with slow-cooker pulled chicken that I decided to delve into trying slow-cooker pulled pork. We had a whey-fed pork shoulder (from Willow Hill Farm) in the freezer, so I threw it into the slow-cooker, topped it with lots of delicious ingredients, and let it hang out for 10 hours. It was frozen, so I started the slow-cooker on high, let it go for about 4 hours, then turned it down to low for the rest of the day. The result was a tender and delicious mound of sweet pulled pork. If you start with a thawed pork shoulder, low for 8 hours should do just fine.

I was inspired by the pulled pork on Baking Bites, and tweaked the recipe to accommodate what I had in the kitchen. I served the pork on crusty rolls with slaw and sharp cheddar.

Easy Slow-Cooker Pulled Pork
3.5# pork shoulder roast
1 large onion, chopped
2 cloves garlic, sliced or chopped (it will melt into the sauce)
1/3 cup ketchup
1/3 cup cider vinegar
1/4 cup brown sugar (light or dark)
1/3 cup fire-roasted tomato sauce
2 tbsp Worcestershire sauce
2 tbsp grainy mustard
2 tsp paprika (I used sweet, not hot)
pinch cayenne pepper
3/4 tsp salt
1/4 tsp ground black pepper
3/4 cup water
3 tbsp maple syrup

1. Place pork shoulder in slow-cooker
2. Add all remaining ingredients
3. You may want to move some things around so that the pork is covered by the sauce
4. Set the slow-cooker to low
5. Cover, and let cook for 8 hours (If pork is frozen, try doing what I did!)