Trisha Yearwood's Slow Cooker Pulled Pork Barbeque | Trisha's Southern Kitchen

This is the only pulled pork recipe you'll ever need! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3h0mcWa Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Slow Cooker Georgia Pulled Pork Barbeque RECIPE COURTESY OF TRISHA YEARWOOD Level: Easy Total: 12 hr 25 min Active: 25 min Ingredients BBQ Sauce: 1 cup finely chopped onion 2 cups cider vinegar 6 ounces tomato juice 1/2 tablespoon pepper 1 teaspoon garlic powder Pinch cayenne Dash hot sauce, such as Tabasco 1 teaspoon sugar Roast: 2 medium sweet onions, such as Vidalia, quartered 2 teaspoons light brown sugar 1 teaspoon smoked paprika 2 teaspoons salt Pinch black pepper One 4- to 6-pound Boston butt pork roast, bone-in Buns, for serving Directions For the sauce: Puree the onion in a blender with 1/4 cup water. Place the pureed onion in a 2-quart saucepan with additional water to cover. Bring to a boil, then reduce the heat. Cook, stirring constantly until the water has almost evaporated. Add the vinegar, tomato juice, pepper, garlic powder, cayenne and hot sauce and mix well. Bring to a boil, and then stir in the sugar. Immediately remove from the heat. Set 1 cup aside for the roast. Let the remaining sauce cool completely, then refrigerate for later use. For the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, paprika, salt and pepper and rub it over the pork roast. Then place in the slow cooker on top of the onions. Drizzle the reserved 1 cup of sauce over the roast. Cook the roast in the slow cooker on low for 10 to 12 hours, checking after 10 hours for tenderness. Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork. Reserve the juices from the slow cooker to add to the meat for desired juiciness. Serve on a bun with the juice. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TrishasSouthernKitchen #TrishaYearwood #FoodNetwork #SlowCookerGeorgiaPulledPorkBarbeque Trisha Yearwood's Slow Cooker Pulled Pork Barbeque | Trisha's Southern Kitchen | Food Network https://youtu.be/laKeBXAcV2I