- 1 (5 pound) pork butt roast
- 1 cup water
- 1/2 cup orange juice
- salt and ground black pepper to taste
- 1 1/2 tablespoons minced garlic
- 1 tablespoon stone-ground mustard, or more to taste
- 1 large sweet onion (such as Vidalia®), chopped
- Place pork butt in a slow cooker with the fattier side facing upwards. Pour water and orange juice into the slow cooker. Season pork and liquid with salt and pepper.
- Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. Sprinkle onion over the pork.
- Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours.
- Remove pork from slow cooker; allow to sit until cool enough to handle. Trim away and discard any visible chunks of fat. Shred remaining pork into strands. Return shredded pork to the slow cooker; stir. Remove portions of pork from slow cooker with a slotted spoon to serve.
04/24/2018
recipepes.com
Slow Cooker Pulled Pork with Orange Juice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
