Ingredients:

  • 3-4 lb (1.4-1.8 kg) boneless pork shoulder (Boston Butt), trimmed of excess fat
  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 cup or 150g)
  • 2 cloves garlic, minced
  • 1 tbsp (8g) smoked paprika
  • 1 tsp (6g) garlic powder
  • 1 tsp (5g) onion powder
  • 1 tsp (6g) ground cumin
  • 1/2 tsp (3g) chili powder
  • 1/2 tsp (3g) black pepper
  • 1/2 tsp (3g) salt
  • 1 cup (240 ml) chicken broth (low sodium)
  • 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 tsp (5 ml) hot sauce (e.g., Tabasco)
  • 6-8 hamburger buns
  • Coleslaw (for topping, optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season pork shoulder generously with smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Sear on all sides until browned.
  2. Place chopped onion and minced garlic in the bottom of the crockpot.
  3. Place the seared pork shoulder on top of the onion and garlic.
  4. Pour chicken broth over the pork.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is easily shredded with a fork.
  6. While the pork is cooking, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, and hot sauce in a medium bowl.
  7. Once the pork is cooked, remove it from the crockpot and place it on a cutting board. Use two forks to shred the pork.
  8. Return the shredded pork to the crockpot. Pour the BBQ sauce over the pork and stir to coat. Cook on low for another 30 minutes to 1 hour, allowing the flavors to meld.
  9. Serve the pulled pork on hamburger buns, topped with coleslaw (optional).