optional toppings: sliced pickles, onions, cheddar, coleslaw, etc.
DIRECTIONS
BBQ SAUCE:
Add the chopped tomatoes to a large saucepan over medium-high heat. Cook the tomatoes, stirring often, until the liquid from the tomatoes begins to boil then turn the heat down to medium-low.
Simmer the tomatoes over medium-low heat, stirring often, for about 10 minutes.
Add the tomatoes, vinegar, honey, paprika, garlic, onion, cayenne, and 1 tsp salt to a blender or food processor and blend until smooth.
Taste the sauce and season with additional salt & pepper if necessary. Set aside.
PULLED PORK:
Place the sliced onions in the bottom of a 6-quart slow cooker.
Generously season the pork all over with salt & pepper and place in the slow cooker on top of the onions.
Pour HALF of the BBQ sauce over the pork and refrigerate the remaining BBQ sauce for later. Cover the slow cooker and cook n LOW until pork is tender, 7 to 8 hours.
Shred the pork using two forks and stir to combine with any liquid in the slow cooker. Taste the pork and season with additional salt & pepper if necessary.
Serve the pulled pork on the buns with the remaining BBQ sauce on the side.
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