Ingredients:

  • 3-4 lb (1.3 - 1.8 kg) pork shoulder roast, excess fat trimmed
  • 1 large yellow onion, roughly chopped (approx. 200g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 cup (240ml) ketchup
  • 1/2 cup (120ml) apple cider vinegar
  • 1/4 cup (60ml) brown sugar, packed
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) yellow mustard
  • 1 teaspoon (5ml) smoked paprika
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional)
  • Salt to taste

Instructions:

  1. Trim excess fat from the pork shoulder.
  2. In the slow cooker, add the chopped onion, minced garlic, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, black pepper, and cayenne pepper (if using).
  3. Place the pork shoulder roast into the slow cooker, nestling it into the sauce mixture. Ensure the pork is mostly covered by the sauce.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is fork-tender and easily shreds.
  5. Remove the pork from the slow cooker and place it on a cutting board. Using two forks, shred the pork into bite-sized pieces.
  6. Return the shredded pork to the slow cooker and toss with the remaining sauce.
  7. Serve immediately on buns, sliders, or over your favourite sides.