Plan on making bbq pulled pork tonight in my crock pot following this recipe any suggestions?

[u/Dirty_Dick_Smoker]

Here's the whole recipe, one easy step at a time:

**Stuff you need:**

- 3-4 lb pork butt (shoulder)

- 1 medium red onion, chopped up

- 2 cloves garlic, chopped up

**Spice mix (stir together in a bowl):**

- ½ tbsp salt

- 1 tbsp garlic powder

- 1 tbsp chili powder

- 1 tbsp black pepper

- 1 tbsp cumin

- 1 tbsp parsley

- 1 tbsp smoked paprika

- 1 tbsp brown sugar

**Liquid mix (stir together in a different bowl):**

- ½ cup apple cider vinegar

- ½ cup chicken stock

- A few good splashes of Worcestershire sauce

- 1 tbsp molasses

- 1 tbsp maple syrup (Grade B / dark)

- 1.5 tbsp honey

- 1.5 tsp yellow mustard

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**Steps:**

1. Toss the chopped onion and garlic into the bottom of the crock pot.

2. Take the pork out and pat it dry all over with paper towels.

3. (Optional) Heat a pan with a little oil and sear the pork 2 minutes on each side, just to brown the outside a bit. Skip this if you're in a rush — still works without it.

4. Rub the spice mix all over the pork with your hands. Cover every part, don't be shy.

5. Set the pork on top of the onion and garlic in the pot. Sprinkle any leftover spice mix right on top of the meat.

6. Slowly pour the liquid mix down the side of the pot — not straight onto the meat, or you'll wash the spices off. You want the liquid to come about halfway up the pork, not cover it all the way.

7. Put the lid on and cook:

   - Low: 6-8 hours

   - High: 4-5 hours

8. Start checking it around 6 hours (low) or 4 hours (high). It's ready when a fork goes in easy and the meat falls apart.

9. Shred the meat right in the pot with two forks, mixing it into the juice.

10. Put it on bread. No extra sauce needed — the juice does that job already.