Ingredients:
- 3-4 pound (1.3 - 1.8 kg) boneless pork shoulder (Boston butt), trimmed of excess fat
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 ml) smoked paprika
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1/2 teaspoon (2.5 ml) ground cumin
- 1/2 teaspoon (2.5 ml) black pepper
- 1/4 teaspoon (1.25 ml) cayenne pepper (optional, for a kick!)
- 1 teaspoon (5 ml) salt
- 1 cup (240 ml) ketchup
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 ml) brown sugar, packed
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon (15 ml) yellow mustard
- 1 teaspoon (5 ml) hot sauce (e.g., Tabasco, Frank's RedHot)
- 1/2 teaspoon (2.5 ml) smoked paprika
- 6-8 hamburger buns, brioche preferred
- Coleslaw (store-bought or homemade)
- Pickles (optional)
Instructions:
- Trim excess fat from the pork shoulder. In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, black pepper, cayenne pepper (if using), and salt. Rub the spice mixture all over the pork shoulder.
- Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned (about 2-3 minutes per side). This step adds extra flavor and texture.
- Place the seared pork shoulder (or un-seared pork shoulder) in the slow cooker.
- In a medium bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, hot sauce, and smoked paprika.
- Pour the sauce evenly over the pork shoulder in the slow cooker.
- 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.
- Remove the pork shoulder from the slow cooker and place it on a cutting board. Using two forks, shred the pork into bite-sized pieces.
- Return the shredded pork to the slow cooker and stir to combine with the sauce. Let it sit for 15-20 minutes to absorb the sauce.
- Spoon the pulled pork onto hamburger buns. Top with coleslaw and pickles (if desired). Serve immediately.