Pulled pork from the crockpot

Ingredients for 5 servings:

• 1 ½ kg pork shoulder
• 4 tbsp honey
• 2 tbsp mustard
• 250 apple juice
• 250 ml barbecue sauce
• ½ tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• ½ tsp paprika
• ½ tsp chili powder

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 14 hours; Total time approx. 15 hours 15 minutes

For the rub, mix all the spices together. Trim any coarse fat from the meat and coat it all over with the mustard. Then rub the meat with the rub and let it sit for at least 1 hour. To do this, place the meat in a plastic bag in the refrigerator. Place the meat in the crockpot along with 100 ml barbecue sauce, 150 ml apple juice, and 2 tablespoons of honey and let it run on low for about 14 hours. If possible, turn the meat over about halfway through the cooking time. After 14 hours, remove the meat from the crockpot and shred it into fine strips using two forks. Drain the sauce in the crockpot and set aside. Return the meat to the crockpot and mix with about 150-200 ml barbecue sauce, 100 ml apple juice, 1 tablespoon of honey, and about half of the previously drained sauce. It tastes great as a burger with American coleslaw, barbecue sauce, and pickles.