Slow Cooker Pulled Pork

INGREDIENTS

Pork shoulder or pork butt (6 to 7 pounds)

3 Tablespoons dry Italian seasoning

1 bell pepper

1 onion

DIRECTIONS

Wash your hands well with soap and warm water for at least 20 seconds.

Add pork to 6-quart slow cooker or larger and cover with Italian seasoning.

Rinse and chop bell pepper and add to slow cooker.

Peel and chop onion and add to slow cooker.

Cover and cook on low for 8 hours or high for 4 to 5 hours.

Check internal temperature of meat with a thermometer, pork is ready at 145°F.

Remove pork roast and shred with a fork. Add shredded pork back to slow cooker and serve with the peppers and onions.

Refrigerate leftovers within 2 hours. Use within 3 to 4 days. ∆

Recipe from Mississippi State University