Ingredients:
- 4–5 lbs boneless Pork Shoulder (Boston Butt)
- 1 Tbsp Coarse Sea Salt
- 1 tsp Black Pepper (freshly ground)
- 2 Tbsp Brown Sugar (packed)
- 2 Tbps Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Ground Cumin
- ¼ tsp Cayenne Pepper (optional)
- 1 Tbsp Neutral Oil (e.g., Rapeseed/Canola)
- 1 cup Apple Cider Vinegar
- ½ cup Chicken or Vegetable Stock (low sodium preferred)
- 1 Tbsp Worcestershire Sauce
- 1–1.5 cups Quality BBQ Sauce
Instructions:
- Prepare the Dry Rub: In a small bowl, thoroughly mix all the dry rub ingredients (salt, pepper, brown sugar, paprika, garlic powder, onion powder, cumin, and cayenne). Pat the pork shoulder dry and trim any excessively large fat chunks. Apply the dry rub evenly over the entire pork joint, pressing it firmly into the meat until completely coated.
- Sear the Pork (The Flavour Secret): Place a frying pan over medium-high heat and add the oil until shimmering. Carefully place the seasoned pork into the hot pan. Sear on all sides (about 2–3 minutes per side) until a deep, dark crust (a 'bark') has formed. This locks in flavor. Remove the pork and place it directly into the basin of the slow cooker.
- Add Liquid and Cook: Combine the apple cider vinegar, stock, and Worcestershire sauce in a jug. Pour the liquid around the pork joint, aiming not to wash off the top crust. The liquid should cover the bottom third of the meat. Cover the slow cooker and cook on LOW for 8 hours (recommended) or HIGH for 4 hours. The pork is ready when it is completely fall-apart tender.
- Shred and Sauce: Carefully lift the cooked pork out and place it on a cutting board to rest for 10 minutes. Skim major excess fat from the cooking liquid and reserve 1 cup (240 ml). Discard the rest. Shred the pork completely. Place the shredded pork back into the slow cooker (on 'Keep Warm'), add the BBQ sauce, and gradually add the reserved cooking liquid until the pork is moist but not swimming. Let the sauced pork heat through for 15 minutes before serving.