Pulled Pork Barbecue

Rinse pork and dry with paper towels. Season on all sides with salt and pepper.

Brown pork in olive oil over medium heat until all sides until golden brown.

Remove from fry pan and place in slow cooker.

For Classic Southern: whisk paprika, garlic, dry mustard, and liquid smoke until well blended and pour over pork.

For Tuscan Style: In the same fry pan saute onions, garlic, celery, fennel, basil and cinnamon until onions begin to turn translucent. Add to the pan the white wine, tomatoes and sugar, stir and then pour over pork.

Cook pork on low for 7 hours, stirring at the 4 hour mark. If pork pulls apart easily it's done.

For bbq sauce: blend ketchup, liquid mustard, apple cider vinegar, and brown sugar in a pot and bring to a slight boil, whisking so it doesn't stick to the bottom of the pan.

Serve the Classic Style with Coleslaw and potato salad.

Serve the Tuscan Style with crusty artisan bread chunks and salad.

Enjoy!