Pulled Pork in a Crock Pot

• 3 tablespoons paprika
• 1 tablespoons salt
• 2 teaspoons black pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ cup honey
• ¼ cup red wine vinegar
• 3 tablespoons olive oil
• 1 onion, peeled and cut in half
• 3 to 3 ½ pounds pork shoulder, cut in half

1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
2. Pour in the honey, vinegar, and olive oil and stir to form a paste.
3. Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
4. Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
5. Serve warm with fixings like homemade cole slaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.