Slow Cooker Pulled Pork

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  3 lbs Pork Shoulder (Boston Butt)
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  1 Yellow Onion(110g)
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  4 Garlic(12g)
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  2 tsp Paprika, Ground
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  1 tsp Paprika, Smoked
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  2 tbsp Brown sugar
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  1 tsp Garlic powder
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  1 tsp Onion powder
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  2 tsp 2 tsp salt ($0.10)
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  0.5 tsp 1/2 tsp freshly cracked black pepper ($0.04)

Instructions

1. 1In a small bowl, combine the paprika, smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper to make the spice rub.
2. 2Pat the 3 lbs pork butt dry, then coat it thoroughly on all sides with the spice rub, pressing it in firmly.
3. 3Place the yellow onion chunks and roughly chopped garlic in the bottom of the slow cooker to form a bed for the pork.
4. 4Set the spice-rubbed pork butt on top of the onion and garlic.
5. 5Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the pork is deeply tender and pulls apart easily — it should reach an internal temperature of at least 195°F for easy shredding.
6. 6Transfer the pork to a large bowl or cutting board. Use two forks to shred the meat into bite-sized strands, discarding any large fat deposits. Spoon some of the slow cooker juices over the shredded pork to keep it moist.
7. 7Divide the pulled pork evenly into meal-prep containers, spooning additional cooking liquid over each portion. Let cool before sealing and refrigerating.