Ingredients:

  • 4 lb pork shoulder
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, smashed
  • ½ cup apple cider vinegar
  • 1 cup BBQ sauce

Instructions:

  1. Combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the mixture generously over all sides of the pork shoulder, pressing the spices into the meat to create a flavor crust.
  2. Place the sliced onions and smashed garlic at the bottom of the slow cooker to act as a natural roasting rack. Position the seasoned pork on top of the vegetables.
  3. Pour the apple cider vinegar around the sides of the meat, avoiding the top to preserve the rub.
  4. Cover and cook on Low for 8 to 10 hours, or until the pork reaches an internal temperature of 205°F (96°C) and yields easily to a fork.
  5. Transfer the pork to a large bowl or cutting board. Use two forks to pull the meat apart along the grain, discarding any large chunks of excess fat.
  6. Stir in the BBQ sauce until the meat is evenly coated and glossy.