-
Instructions
Place the pork butt in the slow cooker.
- In a bowl, mix the barbecue sauce, apple cider vinegar, brown sugar, and garlic powder.
- Pour the mixture over the pork.
- Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the pork is fork-tender.
- Shred the pork and mix it with the sauce before serving.
-
Recipe Notes
- Serve on buns for pulled pork sandwiches.
- Add coleslaw for extra texture and flavor.
- Use leftovers for tacos or wraps.
- Adjust sweetness by reducing or increasing brown sugar.
- Store leftovers in the refrigerator for up to 4 days.
