Smoky Paprika Pulled Pork (Slow Cooker)

Pulled pork: Mix together the brown sugar, salt, black pepper, cumin, garlic powder and paprika. Rub all over the pork.

Add the pork to the bowl of the slow cooker and marinate for 30 minutes on the bench, or overnight in the refrigerator.

Lift out the pork and place the sliced onion and apples at the bottom of the slow cooker.

Place the pork on top, then add the water and ½ a can of beer.

Cook on high for 5+ hours or on low for 8+ hours until the pork pulls apart easily.

Remove the pork from the slow cooker. Discard any fat and bones.

Shred the meat and return it to the slow cooker. Stir to combine with the cooking juices.

BBQ sauce: In a small saucepan, combine the tomato sauce, BBQ sauce, apple cider vinegar, smoked paprika and ¼ cup brown sugar.

Bring to a boil, then turn the heat down and simmer for 15 minutes, stirring occasionally, until the sauce has reduced and thickened.

Pour a cup of the BBQ sauce into the pulled pork and mix to combine.

Serve the pulled pork in fresh buns topped with extra BBQ sauce and slaw.