Ingredients:

  • 3 to 4 lbs Pork Shoulder (Boston Butt)
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Low Sodium Chicken or Beef Broth
  • 1 large Yellow Onion, roughly sliced
  • 1/4 cup packed Brown Sugar
  • 2 tablespoons Smoked Paprika
  • 1 tablespoon Kosher Salt
  • 1 tablespoon freshly ground Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Cayenne Pepper (Optional)
  • 1 cup Your favourite BBQ Sauce (Optional)

Instructions:

  1. Prepare the Rub: In a mixing bowl, thoroughly combine all Dry Rub ingredients (Brown Sugar, Smoked Paprika, Kosher Salt, Black Pepper, Garlic Powder, Onion Powder, Chili Powder, Cayenne Pepper) until uniform.
  2. Prep the Pork: Trim any overly thick fat caps from the pork shoulder, leaving a thin layer for moisture. Pat the entire roast completely dry with paper towels.
  3. Apply the Rub: Generously coat the entire surface of the pork shoulder with the prepared dry rub, massaging it in firmly.
  4. Sear (Optional but Recommended): Heat a large skillet over medium-high heat. Sear the pork on all sides (about 2 minutes per side) until a nice brown crust forms. Transfer the seared pork to the Crockpot.
  5. Set the Base: Place the sliced onions around the bottom of the slow cooker, underneath the pork roast.
  6. Add Liquid: Pour the apple cider vinegar and broth around the pork shoulder.
  7. Slow Cook: Cover the Crockpot. Cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the pork shreds easily with a fork.
  8. Shred & Incorporate: Carefully remove the cooked pork to a large cutting board or bowl. Using two forks or meat claws, shred the meat completely, discarding any large pieces of fat or bone.
  9. Moisten & Sauce: Skim any excess fat off the liquid left in the slow cooker. Return the shredded pork to the slow cooker. Stir in 1/2 cup of the cooking liquid (and the optional BBQ sauce, if using) to keep it moist.
  10. Rest & Serve: Let the pork sit in the liquid for 15 minutes on the 'Warm' setting before serving to soak up all those lovely juices. Serve on brioche buns with coleslaw.