Pulled Pork with Fennel and Apple

I've been wanting to make pulled pork for a while now in the crock pot. It was on my grocery list. The only roasts they had were about SEVEN POUNDS! Holy cow. I mean... holy pig? So large. But I got it anyway. Made a dry rub. Dumped it on a bed of onions and prayed. And it was fabulous! So next time you pass by 7lbs of pork, just pick it up! Give it a try!

Ingredients:

Dry rub:
1 Tablespoon Paprika
1 Tablespoon Oregano
1/2 Tablespoon Black Pepper
1 Teaspoon Cinnamon
1 Teaspoon Kosher Salt
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1/2 Tablespoon Cayenne Pepper

Pork Shoulder (whatever weight you want... mine was 6.8 pounds)
2 Onions

1 Fennel bulb
2 Firm apples (I used Granny Smith)
2 Tablespoons Apple Cider Vinegar


Directions:

Chop up onions and layer on the bottom of a crock pot.

Coat pork with dry rub (you will have extra, that's ok)

Put pork on top of onions. Cook on low for 10-12 hours. I did 11 and it turned out really nicely.

When there is just 1 hour left, slice fennel and apple as thinly as you can and toss with apple cider vinegar. Let sit together until you are ready to serve.

Once meat is done, drain the excess fat. I also recommend removing any/all chunks of extra fat on top/middle/bottom of your meat. Shred. You can choose to add a low-sugar bbq sauce here or omit, your preference.

Serve with fennel/apple on top! Enjoy!