'Amish Barnraiser’s Best' is what my family calls this dish—it’s smoky, tender, and always the talk of the table!

In the heart of the Midwest, where the fields stretch as far as the eye can see, there's a comforting tradition of gathering around the table to share a meal that warms both the body and soul. This slow cooker Amish BBQ pulled pork is a recipe passed down through generations, embodying the simplicity and heartiness of rural life. It's a dish that brings families together, perfect for those long, lazy Sundays when the air is filled with the scent of slow-cooked goodness. The Amish influence adds a touch of sweetness and tang, making it a delightful choice for anyone looking to savor a taste of tradition.

This pulled pork pairs beautifully with classic Midwestern sides like creamy coleslaw, buttery cornbread, or a simple potato salad. For a touch of freshness, a crisp garden salad or some pickled vegetables can add a nice contrast. And don't forget a tall glass of sweet tea or lemonade to wash it all down. It's a meal that invites you to linger at the table, sharing stories and laughter with loved ones.

Servings: 8

1 (4-5 pound) pork shoulder or butt
1 cup apple cider vinegar
1 cup ketchup
1/2 cup brown sugar
1/4 cup Worcestershire sauce
2 tablespoons yellow mustard
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional for a bit of heat)
1 large onion, sliced

Place the sliced onion at the bottom of the slow cooker.

Rinse and pat dry the pork shoulder, then place it on top of the onions.

In a mixing bowl, combine the apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, mustard, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir until well blended.

Pour the sauce over the pork, ensuring it's well coated.

Cover and cook on low for 8-10 hours, or until the pork is tender and easily pulls apart with a fork.

Once cooked, remove the pork from the slow cooker and shred it using two forks.

Return the shredded pork to the slow cooker and mix it with the juices.

Serve hot on buns or as desired.

For a smokier flavor, try adding a few drops of liquid smoke to the sauce. If you prefer a spicier kick, increase the cayenne pepper or add some hot sauce to taste. You can also experiment with different types of vinegar, like balsamic or red wine vinegar, for a unique twist. For a lighter version, use pork loin instead of shoulder, though it may be less tender. Leftovers can be transformed into tacos or added to a hearty soup.