Ingredients:

  • 8–2.3 kg (4–5 lbs) Pork Shoulder (Boston Butt), trimmed of excess fat
  • 2 Tbsp (30 ml) Neutral Oil (canola or vegetable)
  • 1 Large Yellow Onion, roughly chopped
  • 3 Tbsp (45 ml) Brown Sugar (packed)
  • 2 Tbsp (30 ml) Chilli Powder (mild or medium)
  • 1 Tbsp (15 ml) Ground Cumin
  • 1 Tbsp (15 ml) Smoked Paprika
  • 1 tsp (5 ml) Dried Oregano (Mexican preferred)
  • 1 tsp (5 ml) Kosher Salt (plus more for seasoning)
  • ½ tsp (2.5 ml) Black Pepper
  • 4 cloves Garlic, minced
  • 120 ml (½ cup) Apple Cider Vinegar
  • 60 ml (¼ cup) Honey or Agave Nectar
  • 120 ml (½ cup) Dr Pepper, Cola, or Beef Stock
  • 2 Bay Leaves
  • Juice of 2 fresh Limes (about 4 Tbsp/60 ml)
  • 5 kg (3 lbs) Small Corn or Flour Tortillas (warmed)
  • Optional Toppings: Crumbled Cotija cheese, finely chopped red onion, fresh coriander, pickled jalapeños

Instructions:

  1. Prepare the Pork: Pat the pork shoulder very dry using paper towels. Season generously with salt and pepper.
  2. Combine the Rub: In a small bowl, whisk together the brown sugar, chilli powder, cumin, smoked paprika, oregano, 1 tsp salt, and pepper.
  3. Rub the Meat: Rub the spice mixture evenly all over the pork shoulder, ensuring full coverage.
  4. Sear (Recommended for Depth): Heat the oil in a large skillet over medium-high heat. Sear the pork on all sides until deep golden brown (about 2–3 minutes per side). Transfer to the slow cooker.
  5. Build the Slow Cooker: Place the chopped onion and minced garlic in the bottom of the slow cooker insert. Place the seared (or un-seared) pork shoulder on top.
  6. Add Liquids: Pour the apple cider vinegar, honey/agave, and the Dr Pepper/Stock over the pork. Add the bay leaves.
  7. Cook Low and Slow: Cover and cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours. The meat is done when it shreds easily.
  8. Shred the Meat: Carefully lift the pork out of the slow cooker and place it on a large cutting board. Discard any large chunks of fat. Use two forks or shredding claws to shred the pork.
  9. Reduce the Sauce: Remove and discard the bay leaves. Transfer the remaining liquid/sauce from the slow cooker to a saucepan. Bring to a boil over high heat and reduce until the sauce has thickened slightly (about 5–7 minutes).
  10. Toss and Finish: Return the shredded pork to the slow cooker (or a large bowl). Ladle the reduced sauce over the meat, tossing to coat thoroughly. Stir in the fresh lime juice.
  11. Serve: Serve the hot Barbacoa immediately in warmed tortillas with your preferred toppings.