Ingredients:

  • 1 (3-4 pound/ 1.36-1.81 kg) pork shoulder (Boston butt), bone-in or boneless
  • 1 tablespoon/ 15 ml smoked paprika
  • 1 tablespoon/ 15 ml garlic powder
  • 1 tablespoon/ 15 ml onion powder
  • 1 teaspoon/ 5 ml ground cumin
  • 1 teaspoon/ 5 ml dried oregano
  • 1 teaspoon/ 5 ml salt
  • ½ teaspoon/ 2.5 ml black pepper
  • 1 cup/ 240 ml chicken broth (low sodium)
  • 1 cup/ 240 ml ketchup
  • ¼ cup/ 60 ml apple cider vinegar
  • ¼ cup/ 60 ml brown sugar, packed
  • 2 tablespoons/ 30 ml Worcestershire sauce
  • 1 tablespoon/ 15 ml yellow mustard
  • 1 teaspoon/ 5 ml smoked paprika
  • ½ teaspoon/ 2.5 ml garlic powder
  • ¼ teaspoon/ 1.25 ml cayenne pepper (optional, for heat)

Instructions:

  1. Pat the pork shoulder dry with paper towels.
  2. In a bowl, combine paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper.
  3. Generously rub the spice mixture all over the pork shoulder, ensuring it's evenly coated.
  4. Place the rubbed pork shoulder in the slow cooker.
  5. Pour the chicken broth around the pork (not on top).
  6. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the pork is fork-tender.
  7. While the pork is cooking, combine all BBQ sauce ingredients in a saucepan. Simmer over low heat for 15-20 minutes, stirring occasionally, until slightly thickened.
  8. Once cooked, remove the pork from the slow cooker and let it rest for 10-15 minutes. Using two forks, shred the pork.
  9. Return the shredded pork to the slow cooker and mix with the BBQ sauce. Simmer on low for another 30 minutes to allow the flavors to meld.
  10. Serve hot on buns, with coleslaw, or as desired.