BBQ Pork (In the crock pot)

Out of the 70+ recipes on this blog this is the first crock pot recipe!! Don't get me wrong, I would love to use the crock pot more, I love that you can 'set it and forget it', I also love how it makes the evenings easier but I just feel like everything in the crock pot tastes the same...mushy! I use it as a warmer more than I cook in it. However, this meal was a total exception to my rule of mushy-crock-pot-meals. It was very yummy and NOT mushy!!


Ingredients:
Whole Pork Roast, fat trimmed 1.5 lbs
1/2 cup Apple Cider Vinegar
1/4 cup Light brown sugar
1/4 cup Ketchup
1 Red Onion, chopped
2 T Dijon Mustard

Seasons for Pork (as much as you like):
Salt
Pepper
Paprika
Garlic Powder
Onion Powder

Directions:
Season pork roast with salt, pepper, paprika, garlic and onion powder and any other spices you like, then place the roast in the crock pot, top with the chopped red onion. Whisk together, vinegar, brown sugar, ketchup and mustard and pour over the pork roast, cover. Turn the crock pot on low and cook for at least 6 hours. Shred in the crock pot with a fork when you are ready to eat. Serve on slider buns, or on top of cole slaw. We had it with my broccoli slaw the recipe for that is here.

If you have a pork rub you love, you could just use that instead.

I sprinkled a few onions under the roast for extra flavor

Now put the top on and leave it alone!

After 6.5 hours it smelled amazing and was perfectly ready

And just like that, it's ready!

I served it on slider buns for my family with, my broccoli slaw.

The day after, I put some of the pork into a quesdadilla for lunch and it was super delicious!

Weight Watchers Friends: The pork with the sauce should be divided into 8 servings. Each serving has only 4 points.