Slow-Cooker Sweet Tea Pulled Pork

Place pork in a slow cooker. In a small bowl, stir together brown sugar, salt, loose tea, black pepper, garlic, and red pepper; sprinkle over all sides of pork shoulder. Add onion and garlic to slow cooker; pour brewed tea over pork and vegetables. Cover and cook on high until meat is fork tender, about 5 hours.

Remove from slow cooker, reserving cooking liquid; shred meat with 2 forks. Add cooking liquid as desired for extra flavor and moisture. Serve with Peach-Sweet Tea Barbecue Sauce.

In a medium saucepan, melt butter over medium-high heat. Add garlic and shallot; cook until tender, about 3 minutes. Add tea, ketchup, preserves, vinegar, mustard, Worcestershire sauce, salt, and pepper, stirring to combine. Bring to a boil; reduce heat to medium. Simmer, stirring occasionally, until thickened, about 30 minutes.