Coat pork butt with your favorite barbecue seasoning blend; place in 5- to 6-quart slow cooker. Cover and cook on Low 10 to 12 hours (High: 5 to 6 hours).
Remove pork from slow cooker with tongs and place in large container. Use tongs, 2 forks or fingers to shred pork.
To serve, place pulled pork on bottom half of bun. Top with barbecue sauce, cheese slice and onion ring. Close sandwich to serve.
Cover and refrigerate or freeze remaining pulled pork for a later use.
Coat pork butt with your favorite barbecue seasoning blend; place in 5- to 6-quart slow cooker. Cover and cook on Low 10 to 12 hours (High: 5 to 6 hours).
Remove pork from slow cooker with tongs and place in large container. Use tongs, 2 forks or fingers to shred pork.
To serve, place pulled pork on bottom half of bun. Top with barbecue sauce, cheese slice and onion ring. Close sandwich to serve.
Cover and refrigerate or freeze remaining pulled pork for a later use.
This fruity, medium-bodied Californian red with a bold finish brings out the best of pork’s unique flavor. Pork can taste both sweet and salty, and this agreeable wine complements that blend.