Ingredients:

  • 3-4 lb (1.3-1.8 kg) pork shoulder (Boston butt), bone-in or boneless
  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (8 g) smoked paprika
  • 1 tsp (2 g) chili powder
  • 1 tsp (2 g) ground cumin
  • 1/2 tsp (1 g) cayenne pepper (optional, for heat)
  • 1 tsp (6 g) kosher salt
  • 1/2 tsp (3 g) black pepper
  • 1 cup (240 ml) chicken broth (low sodium preferred)
  • 1 cup (240 ml) yellow mustard (classic yellow, like French's)
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/4 cup (60 ml) brown sugar, packed
  • 2 tbsp (30 ml) honey
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tsp (5 ml) hot sauce (such as Tabasco or Frank's RedHot)
  • 1/2 tsp (3 g) kosher salt
  • 1/4 tsp (1 g) black pepper

Instructions:

  1. Trim excess fat from the pork shoulder. Season generously with salt, pepper, smoked paprika, chili powder, cumin, and cayenne pepper (if using).
  2. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned. This step adds depth of flavor.
  3. In the same skillet, add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Place the sautéed onions and garlic in the bottom of the slow cooker. Place the seared (or un-seared) pork shoulder on top. Pour in the chicken broth.
  5. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the pork is easily shredded with a fork. Internal temperature should reach 195-205°F (90-96°C).
  6. While the pork is cooking (or in the last hour), whisk together all Carolina Gold sauce ingredients in a medium bowl.
  7. Remove the pork from the slow cooker and shred it using two forks. Discard any large pieces of fat. Drain some of the cooking liquid from the slow cooker, leaving about 1 cup of the flavorful juices.
  8. Return the shredded pork to the slow cooker. Pour in the Carolina Gold sauce and the reserved cooking juices. Toss to coat. Let it sit in the warm sauce for about 30 minutes to absorb the flavors. Serve hot. This is one of the easiest crock pot recipies to try!