Pulled Pork Shoulder with Okra & Bread Sides

Ingredients

• 3 lbs pork bone-in Boston butt shoulder roast
• 1 bag Pictsweet Farms Frozen Lightly Breaded Okra
• 1 loaf Nature's Own Honey Wheat Bread
• 1 medium onion, quartered
• 1 cup water or broth
• Salt, pepper, and garlic powder to taste

Steps

1. Place pork shoulder in a slow cooker with quartered onion and water. Season generously with salt, pepper, and garlic powder.
2. Cook on low for 7-8 hours (or high for 4-5 hours) until pork is fall-apart tender.
3. Remove pork from slow cooker and shred using two forks, discarding bone and excess fat.
4. Return shredded pork to slow cooker and stir to combine with cooking liquid. Keep warm on low.
5. Bake okra according to package directions (usually 15-18 minutes at 400°F) until crispy.
6. Serve pulled pork on slices of honey wheat bread with okra on the side.