Ingredients:

  • 2 kg (4.5 lbs) Pork Shoulder (Boston Butt or Picnic Shoulder, bone-in or boneless)
  • 2 Tbsp (30 ml) Neutral Oil (e.g., vegetable, rapeseed)
  • 3 Tbsp (45 g) packed Dark Brown Sugar
  • 1 Tbsp (15 g) Smoked Paprika
  • 1 Tbsp (15 g) Fine Sea Salt
  • 1 tsp (5 ml) Garlic Powder
  • 1 tsp (5 ml) Onion Powder
  • 1 tsp (5 ml) Ground Black Pepper
  • 1 tsp (5 ml) Mustard Powder (or dried English mustard)
  • 1/2 tsp (2.5 ml) Cayenne Pepper (Adjust to heat preference)
  • 120 ml (1/2 cup) Apple Cider Vinegar
  • 120 ml (1/2 cup) Chicken or Vegetable Stock (low sodium)
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 1/2 tsp (2.5 ml) Optional Liquid Smoke
  • 250 ml (1 cup) Your Preferred BBQ Sauce

Instructions:

  1. Prep the Pork: Pat the pork shoulder dry thoroughly using kitchen paper. Trimming large, excess flaps of fat is optional, but leave some fat on for moisture.
  2. Mix the Rub: In a small bowl, combine all ingredients for the dry rub (brown sugar, smoked paprika, salt, garlic powder, onion powder, pepper, mustard powder, cayenne pepper). Mix well until homogeneous.
  3. Apply the Rub: Generously coat the entire surface of the pork shoulder with the rub, massaging it firmly into every crack and crevice.
  4. Rest (Optional but recommended): Place the rubbed pork in the refrigerator, uncovered, for at least 30 minutes, or up to 12 hours, to allow the spices to penetrate.
  5. Sear the Pork (Flavour Boost): Heat the neutral oil in a heavy skillet over medium-high heat until shimmering. Sear the pork on all sides (3–4 minutes per side) until a deep, dark brown crust (bark) forms. This step locks in flavour.
  6. Prepare the Liquid: Pour the Braising Liquid ingredients (vinegar, stock, Worcestershire, and liquid smoke if using) into the bottom of the slow cooker insert.
  7. Transfer: Carefully place the seared pork shoulder into the slow cooker. Ensure the liquid covers only the very bottom of the insert; the meat should not be submerged.
  8. Cook: Set the slow cooker to LOW and cook for 8 to 10 hours, or until the pork can be easily shredded with a fork and the internal temperature reaches approximately 93°C (200°F).
  9. Remove the Meat: Carefully lift the cooked pork out of the slow cooker and transfer it to a large, clean cutting board or sheet pan. Let it rest for 15 minutes.
  10. Defat the Juices: Skim off any excess fat floating on the surface of the remaining liquid in the slow cooker insert.
  11. Shred: Using two forks or bear claws, shred the pork completely, discarding any large pieces of fat, gristle, or bone.
  12. Combine and Serve: Return the shredded pork to the slow cooker. Pour in about 1 cup (250 ml) of the cooking juices and the Finishing Sauce (BBQ sauce). Stir well to coat and keep warm until ready to serve.