Slow cooker BBQ pulled pork

4 - 5 pound pork shoulder
1 chicken bullion cube
1/2 tsp black pepper
3 garlic cloves minced
1/2 yellow onion chopped

BBQ Sauce:
1/2 yellow onion cubed
4 cloves garlic
 1 can tomato paste
2 Tbsp dijon mustard
3 Tbsp apple cider vinegar
2 Tbsp balsamic vinegar
1 tsp onion powder
2 tsp paprika
1 tsp smoked paprika
1 tsp sea salt
1 tsp black pepper
1 can pineapple chunks with juice
2 Tbsp pure maple syrup

Combine all ingredients for BBQ sauce in blender and puree until smooth.  Taste for seasoning.  I added a little more balsamic vinegar after tasting.  It is going to taste tomatoe-y until it's cooked down.  Add pork, half of sauce, and all ingredients for pork into crock pot.  Cook on low for 8 hours.  Store remaining sauce in blender, covered in the refrigerator.  After the 8 hours using a large spoon drain half of juice from cooked pork, shred and cover with remaining half of sauce.  Allow to cook for another hour until sauce thickens.  Serve and enjoy.  I served mine on a whole wheat bun spread with a little salted butter, and sliced fresh tomatoes.  The boys devoured it.

This sauce can be cooked longer, or even ahead of time.  You can simmer it on low for 2-3 hours then add it to any meat you desire.  The pork can be cooked a day ahead of time, drained and then put back in the crock pot with the sauce and cooked on low in the crock pot for 8 hours if you want the sauce to be really thick. 

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