Ingredients:

  • 1 (3-4 pound) boneless pork shoulder roast (Boston Butt), trimmed of excess fat
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper

Instructions:

  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Rub the spice mixture all over the pork shoulder.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned. This step adds flavor but can be skipped for ultimate ease.
  3. Place chopped onion and minced garlic in the bottom of the slow cooker.
  4. Place the seared pork shoulder on top of the onion and garlic. Pour chicken broth around the pork.
  5. 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.
  6. While the pork cooks, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, and black pepper in a medium bowl.
  7. Remove the pork shoulder from the slow cooker and place it on a cutting board. Shred the pork with two forks. Discard excess fat and juices (or reserve some for extra moisture).
  8. Return the shredded pork to the slow cooker. Stir in the prepared BBQ sauce. Cook on low for another 30 minutes to allow the flavors to meld (optional, but recommended).
  9. Serve on your favorite buns or on top of a salad.