Ingredients:

  • 3-4 pound (1.3 - 1.8 kg) pork shoulder (Boston butt), bone-in or boneless
  • 1 tablespoon (15 ml) olive oil
  • 2 tablespoons (30 ml) brown sugar, packed
  • 1 tablespoon (15 ml) paprika
  • 1 tablespoon (15 ml) garlic powder
  • 1 tablespoon (15 ml) onion powder
  • 1 teaspoon (5 ml) chili powder
  • 1 teaspoon (5 ml) ground cumin
  • 1 teaspoon (5 ml) dried oregano
  • 1/2 teaspoon (2.5 ml) cayenne pepper (optional)
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1 cup (240 ml) BBQ sauce (your favorite brand or homemade)
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/4 cup (60 ml) Worcestershire sauce
  • 2 tablespoons (30 ml) yellow mustard

Instructions:

  1. Trim excess fat from the pork shoulder. Pat dry with paper towels.
  2. In a large bowl, whisk together all dry rub ingredients.
  3. Generously rub the dry rub all over the pork shoulder, ensuring it's evenly coated.
  4. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned. This step adds flavor, but can be skipped for ultimate ease.
  5. Place the seared (or unseared) pork shoulder in the slow cooker.
  6. In a bowl, whisk together BBQ sauce, apple cider vinegar, Worcestershire sauce, and yellow mustard.
  7. Pour the sauce mixture over the pork shoulder in the slow cooker.
  8. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is very tender and easily shreds.
  9. Remove the pork shoulder from the slow cooker and transfer it to a cutting board. Use two forks to shred the pork into bite-sized pieces.
  10. Return the shredded pork to the slow cooker with the sauce. Stir to combine. Let simmer in the sauce for another 15-30 minutes to absorb the flavor.
  11. Serve on buns, tacos, or as desired.