Slow-Cooker Pulled Pork with Root Vegetables

Ingredients

• 3.5 lbs Smithfield Fresh Pork Butt Roast
• 1 large yellow onion, quartered
• 3 medium carrots, chunked
• 2 medium potatoes, chunked
• 1 cup water or low-sodium broth
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp paprika

Steps

1. Place quartered onion, carrots, and potatoes in the bottom of a slow cooker.
2. Season pork roast all over with salt, pepper, and paprika. Place on top of vegetables.
3. Pour water and apple cider vinegar over the roast. Sprinkle brown sugar on top.
4. Cover and cook on low for 8 hours (or high for 5 hours) until pork shreds easily with a fork.
5. Remove pork and shred with two forks, discarding any excess fat.
6. Return shredded pork to slow cooker and stir to combine with vegetables and cooking liquid.
7. Serve over buns, rice, or with the cooked vegetables on the side.