Pulled pork with paprika smoke flavor

Ingredients for 1 servings:

• 1,500 g pork shoulder or neck roast, finely marbled
• 2 tbsp paprika powder, smoked, mild
• 1 tbsp, leveled salt
• 1 tsp, levelled black pepper (just under)
• 1 tsp, leveled cayenne pepper
• ½ tsp thyme, dried
• 1 tsp garlic powder
• 7 tbsp honey, more if desired
• 3 tbsp red wine
• 1 tbsp olive oil
• 1 onion(s), coarsely chopped
• 1 shot of balsamic vinegar, dark, mild
• n. B. Sauce (barbecue sauce), sweet, for serving
• e.g. rolls (hamburger buns)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

a recipe for the crockpot (3.5 l)

Add the chopped onion to the pot. Then mix the spices together to make a thick, spicy marinade. Rub some of the marinade all over the meat and place it on top of the onions. Pour the remaining marinade over the meat and cover. Braise on high for about 5-6 hours, or until the roast is almost falling apart. Carefully remove the meat and shred it very finely with two forks. Then return it to the pot with the resulting liquid. Season the pulled pork with a dash of balsamic vinegar and mix everything well with the sauce. Replace the lid and let it simmer on low for up to one hour, or keep warm if desired, stirring occasionally. Then drain all or part of the resulting liquid, if desired, and serve the pulled pork with sweet barbecue sauce on soft hamburger buns. Note: No need to add any liquid—plenty will be created in the crock pot during the braising process.