Ingredients:

  • 2 tablespoons paprika (25ml)
  • 1 tablespoon brown sugar, packed (12.5ml)
  • 1 tablespoon garlic powder (12.5ml)
  • 1 tablespoon onion powder (12.5ml)
  • 1 tablespoon kosher salt (12.5ml)
  • 1 teaspoon black pepper (5ml)
  • 1 teaspoon ground cumin (5ml)
  • 1/2 teaspoon cayenne pepper (2.5ml) (optional, for heat)
  • 3-4 pound (1.3-1.8 kg) boneless pork shoulder roast, excess fat trimmed
  • 1 tablespoon olive oil (15ml)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth (240ml)
  • 1/2 cup apple cider vinegar (120ml)
  • 1/4 cup Worcestershire sauce (60ml)
  • 1/2 cup BBQ sauce (Your favorite brand or homemade) (120ml)

Instructions:

  1. In a large bowl, combine all the dry rub ingredients. Mix well.
  2. Pat the pork shoulder dry with paper towels. Generously rub the dry rub all over the pork, ensuring it's evenly coated.
  3. Heat the olive oil in a large skillet over medium-high heat. Sear the pork on all sides until nicely browned. This adds depth of flavor.
  4. In the same skillet, sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Transfer the onion and garlic to the bottom of the slow cooker. Place the seared pork shoulder on top of the onion mixture.
  6. Pour the chicken broth, apple cider vinegar, and Worcestershire sauce over the pork.
  7. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, or until the pork is very tender and easily shreds with a fork.
  8. Remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces.
  9. Return the shredded pork to the slow cooker, mixing it well with the cooking liquid and BBQ sauce. Let it simmer for another 30 minutes to absorb the flavors.
  10. Serve the pulled pork on buns, tacos, or your preferred serving vessel.