Slow Cooker Pulled Pork with Texas Toast

• 1 yellow onion, chopped
• 2 cloves garlic, chopped
• 1 cup barbecue sauce, plus more for serving- Try our Peachy BBQ Sauce
• 1/3 cup apple cider vinegar
• 2 Tbsp. light brown sugar
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 2 tsp. mustard powder
• 1 cup chicken stock or water
• Kosher salt and freshly ground black pepper
• 4 lb. boneless pork butt, trimmed of excess fat
• Texas toast, for serving

Directions

1. Combine onion, garlic, barbecue sauce, vinegar, sugar, Worcestershire sauce, chili powder, cumin, mustard powder, and chicken stock in the bowl of a 5- to 7-quart slow cooker. Season with salt and pepper. Season pork with salt and pepper and place in slow cooker. Cover and cook until pork is very tender and easily shreds with two forks, 5 to 6 hours on high or 10 to 11 hours on low. Transfer pork to a cutting board and shred meat with two forks.
2. Transfer cooking liquid and any solids to a medium saucepan. Cook over medium-high heat until reduced to about 2 cups, 16 to 18 minutes. Add pork and toss to combine. Serve with Texas toast and more barbecue sauce alongside, like our Dickey Farms Peachy BBQ Sauce.

* Recipe and picture from: countryliving.com