Ingredients:

  • 3-4 pound (1.36-1.81 kg) pork shoulder roast, boneless or bone-in
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 ml) kosher salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 1/4 cup (60 ml) apple cider vinegar
  • 1 cup (240 ml) yellow mustard (like French's)
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/2 cup (100 g) packed light brown sugar
  • 2 tablespoons (30 ml) honey
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) garlic powder
  • 1/4 teaspoon (1.25 ml) cayenne pepper
  • 6-8 hamburger buns
  • Coleslaw (optional)

Instructions:

  1. Trim excess fat from pork shoulder. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned.
  3. Place chopped onion and minced garlic in the bottom of the slow cooker.
  4. Top with the seared pork (or unseared pork, if skipping step 2).
  5. Pour in chicken broth and apple cider vinegar.
  6. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the pork is easily shredded with a fork. Internal temp should be 195-205°F (90-96°C).
  7. Whisk together all Carolina Gold BBQ sauce ingredients in a medium bowl.
  8. Remove the pork from the slow cooker and shred it with two forks. Discard any excess fat.
  9. Transfer the shredded pork back to the slow cooker. Pour Carolina Gold BBQ sauce over the pork and stir to combine. Cook on low for an additional 30 minutes to 1 hour, allowing the flavors to meld.
  10. Serve the pulled pork on hamburger buns topped with coleslaw (if desired).