Ingredients:

  • 1 (3-4 pound) boneless pork shoulder roast (1.3 - 1.8 kg)
  • 1 tablespoon smoked paprika (15 ml)
  • 1 tablespoon garlic powder (15 ml)
  • 1 tablespoon onion powder (15 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon cayenne pepper (2.5 ml) (optional, for heat)
  • 1 teaspoon salt (5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 1 cup ketchup (240 ml)
  • 1/2 cup apple cider vinegar (120 ml)
  • 1/4 cup brown sugar, packed (50 g)
  • 2 tablespoons Worcestershire sauce (30 ml)
  • 1 tablespoon yellow mustard (15 ml)
  • 1 teaspoon liquid smoke (5 ml) (optional, but adds a nice smoky flavour)
  • Hamburger buns
  • Coleslaw
  • Pickles (optional)

Instructions:

  1. In a large bowl, combine the smoked paprika, garlic powder, onion powder, cumin, chili powder, cayenne pepper (if using), salt, and pepper. Rub the spice mixture all over the pork shoulder, ensuring it's evenly coated.
  2. In a separate bowl, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, and liquid smoke (if using).
  3. Place the seasoned pork shoulder in the crockpot. Pour the BBQ sauce over the pork, making sure it's mostly submerged.
  4. Cover the crockpot and cook on low for 8-10 hours, or on high for 4-5 hours. The pork should be very tender and easily shreddable with a fork.
  5. Remove the pork shoulder from the crockpot and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces.
  6. For extra flavour, return the shredded pork to the crockpot with the BBQ sauce. Toss to coat and let it simmer for another 30 minutes.
  7. Serve the pulled pork on hamburger buns with coleslaw and pickles (if desired).