Ingredients:

  • 3-4 lb (1.3-1.8 kg) boneless pork shoulder, trimmed
  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp (8g) smoked paprika
  • 1 tsp (2.5g) chili powder
  • 1 tsp (2.5g) ground cumin
  • 1/2 tsp (1.25g) cayenne pepper (optional)
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) black pepper
  • 1 cup (240 ml) ketchup
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/4 cup (60 ml) brown sugar, packed
  • 2 tbsp (30 ml) Worcestershire sauce
  • 1 tbsp (15 ml) yellow mustard
  • 1 tbsp (15 ml) molasses
  • 1/2 tsp (3g) liquid smoke
  • Hamburger buns or rolls
  • Coleslaw
  • Pickles

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season pork shoulder generously with salt and pepper. Sear on all sides until browned (about 2-3 minutes per side).
  2. In the same skillet, sauté chopped onion until softened (about 5 minutes). Add minced garlic and cook for another minute until fragrant. Stir in smoked paprika, chili powder, cumin, and cayenne pepper (if using). Cook for 30 seconds.
  3. Transfer sautéed aromatics to the bottom of the slow cooker. Place seared pork shoulder on top.
  4. In a bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, molasses, and liquid smoke.
  5. Pour the BBQ sauce mixture evenly over the pork shoulder in the slow cooker.
  6. Cover and cook on low for 8 hours or on high for 4 hours, or until the pork is easily shredded with a fork.
  7. Remove the pork from the slow cooker and transfer it to a cutting board. Use two forks to shred the pork. Skim any excess fat from the sauce in the slow cooker (optional). Return the shredded pork to the slow cooker and toss with the sauce.
  8. Serve the pulled pork on hamburger buns or rolls, topped with coleslaw and pickles, if desired.