Ingredients:

  • 4 lb Pork Shoulder (Boston Butt), bone-in or boneless, trimmed slightly
  • 1 large Yellow Onion, coarsely chopped
  • 4 cloves Garlic, roughly minced or sliced
  • 1 cup Apple Cider Vinegar (for base)
  • 1/2 cup Chicken or Vegetable Stock, low sodium preferred
  • 1/4 cup Light Brown Sugar, packed
  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Kosher Salt
  • 1 Tbsp Black Pepper, freshly ground
  • 1 Tbsp Garlic Powder
  • 1 tsp Dry Mustard Powder
  • 1/2 tsp Cayenne Pepper (Optional, for heat)
  • 1/2 cup Apple Cider Vinegar (for finishing sauce)
  • 2 Tbsp Brown Sugar (for finishing sauce)
  • 1 tsp Red Pepper Flakes
  • 1/2 tsp Black Pepper (for finishing sauce)

Instructions:

  1. Prepare the Rub: In a small bowl, combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, dry mustard powder, and cayenne pepper. Mix thoroughly.
  2. Prep the Pork: Pat the pork shoulder very dry using paper towels. Generously coat the pork shoulder on all sides with the dry rub, pressing it firmly into the meat. Allow the rubbed pork to rest at room temperature for 15 minutes.
  3. Sear and Build Base: Optionally, sear the pork in a large skillet over high heat for 2–3 minutes per side until a deep brown crust forms. Place the chopped onion and minced garlic in the bottom of the slow cooker. Pour the 1 cup of Apple Cider Vinegar and 1/2 cup of stock around the onions. Place the pork shoulder on top.
  4. Slow Cook: Cover the slow cooker tightly. Cook on the LOW setting for 10–12 hours (or HIGH for 6-8 hours) until the internal temperature reaches 200°F to 205°F (93°C to 96°C) and the meat is fork-tender. Do not lift the lid during cooking.
  5. Finish and Serve: Remove the pork and let it rest for 15–20 minutes. Strain the cooking liquid, skim off excess fat, and reserve 1 cup. Shred the pork completely, discarding fat or bone. Whisk together all ingredients for the Finishing Sauce (Vinegar Mop). Return the shredded pork to the slow cooker and pour the Finishing Sauce and 1/2 cup of the reserved cooking liquid over the pork. Stir well and serve warm.