Here's a super straightforward recipe that may be made any day of the year! It is also a simple recipe for fourth of July as it is cheap and will feed a group. The better part is you truly do not have to slave over this wonderful dish! Let the pork cook on it's own and make everybody happy! Please remember that you are going to need to cook this for 7 to 8 hours on high so plan ahead. Go forward and make it a day ahead if you would like. Simply cool it down and shred it before refrigerating. Add the crock pot pulled pork barbecue sauce to the pork before serving.

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Here is what you are going to need for twelve servings : one - five pound bone-in pork shoulder two medium yellow onions, finely chopped two spoons chili powder 1 spoon cumin two spoons paprika two little spoon cayenne pepper two small spoons garlic powder 1/2 cup brown sugar 4 canned chipotle peppers in adobo, chopped ( keep the adobo ) two spoons of the adobo twelve oz. Dark lager 3/4 cup ketchup 3/4 cup cider vinegar 1/2cup mustard two large spoons tomato paste Olive oil Salt & Pepper Barbecue sauce of your choosing Dill pickle chips twelve Kaiser rolls

Rinse and pat dry the crock pot pulled pork . Trim off the excess fat. Season generously with salt and salt. Heat a pan with olive oil. Brown the pork uniformly on all sides.

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Heat a big pot with olive oil. Add the onions and cook for fifteen mins, stirring often, till slightly browned and soft. Add the chili powder, paprika, cumin, cayenne and garlic. Mix well and cook for 1 minute until aromatic. Add the rest of the ingredients - except for the pork. Mix well and bring to a boil. Lower heat and boil, revealed, for ten to fifteen mins till sauce is thick.

Place the pork in the Crock-pot. Pour the sauce on the pork and coat well. Cover the pot. Cook for 7 to 8 hours until you can separate the meat with a fork.

Serve the pulled pork on the bottom part of a bun. Layer with pickle chips and cover with the top part of the bun. Serve with Cole slaw and potato chips. Enjoy!.