Ingredients:

  • 2 tablespoons (30 ml) smoked paprika
  • 1 tablespoon (15 ml) brown sugar, packed
  • 1 tablespoon (15 ml) kosher salt
  • 1 teaspoon (5 ml) ground black pepper
  • 1 teaspoon (5 ml) garlic powder
  • 1/2 teaspoon (2.5 ml) onion powder
  • 1/2 teaspoon (2.5 ml) cayenne pepper (optional, for a kick)
  • 3-4 pound (1.3-1.8 kg) boneless pork shoulder (also called pork butt), trimmed of excess fat
  • 1 medium yellow onion, roughly chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) apple cider vinegar
  • 1/2 cup (120 ml) ketchup
  • 1/4 cup (60 ml) Worcestershire sauce
  • 2 tablespoons (30 ml) yellow mustard
  • 1 tablespoon (15 ml) hot sauce (such as Tabasco or Frank's RedHot)
  • 2 tablespoons (30 ml) brown sugar
  • Hamburger buns (optional)
  • Coleslaw (optional)

Instructions:

  1. In a small bowl, combine all the rub ingredients. Mix well.
  2. Generously rub the pork shoulder with the prepared rub, ensuring it's evenly coated.
  3. Place the chopped onion and minced garlic in the bottom of the slow cooker.
  4. Place the seasoned pork shoulder on top of the onion and garlic.
  5. In a separate bowl, whisk together the apple cider vinegar, ketchup, Worcestershire sauce, yellow mustard, hot sauce, and brown sugar.
  6. Pour the sauce over the pork in the slow cooker.
  7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is fork-tender.
  8. Once cooked, remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the pork.
  9. Return the shredded pork to the slow cooker and toss with the sauce. Let it simmer for another 30 minutes for maximum flavour absorption.
  10. Serve the pulled pork on hamburger buns, topped with coleslaw if desired.