Ingredients:

  • 1.5 kg boneless pork shoulder roast, excess fat trimmed
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp chili powder
  • 1 tsp ground black pepper
  • 1 tsp kosher salt
  • 2 tbsp olive oil
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp liquid smoke (optional)
  • 1/2 tsp cayenne pepper (optional)
  • Brioche buns (optional)
  • Coleslaw (optional)

Instructions:

  1. Combine all pork dry rub ingredients in a small bowl. Rub the mixture thoroughly over the pork shoulder, ensuring it's evenly coated.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  3. In the same skillet, add ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, liquid smoke (if using), and cayenne pepper (if using). Stir well to combine. Bring the sauce to a simmer, then remove from heat.
  4. Place the seasoned pork shoulder in the slow cooker. Pour the BBQ sauce mixture over the pork.
  5. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The pork should be easily shreddable with a fork.
  6. Remove the pork from the slow cooker and place it in a large bowl. Use two forks to shred the pork. Discard any large pieces of fat.
  7. Return the shredded pork to the slow cooker with the remaining sauce. Stir to combine and let it sit for 15-20 minutes to absorb the sauce.
  8. Serve the pulled pork on toasted brioche buns, topped with coleslaw (optional).