Ingredients:

  • 1 (4-5 pound) pork shoulder roast (Boston Butt), bone-in or boneless (1.8-2.3 kg)
  • 1 tablespoon smoked paprika (15 ml)
  • 1 tablespoon garlic powder (15 ml)
  • 1 tablespoon onion powder (15 ml)
  • 1 teaspoon ground black pepper (5 ml)
  • 1 teaspoon salt (5 ml)
  • 1 cup apple cider vinegar (240 ml)
  • ½ cup ketchup (120 ml)
  • ½ cup packed brown sugar (100 g)
  • ¼ cup Worcestershire sauce (60 ml)
  • 2 tablespoons yellow mustard (30 ml)
  • 1 tablespoon hot sauce (adjust to taste) (15 ml)
  • 1 teaspoon red pepper flakes (optional) (5 ml)

Instructions:

  1. In a large bowl, combine smoked paprika, garlic powder, onion powder, black pepper, and salt. Rub the spice mixture all over the pork shoulder, ensuring it's evenly coated.
  2. In a separate bowl, whisk together apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, yellow mustard, hot sauce, and red pepper flakes (if using).
  3. Place the seasoned pork shoulder in the slow cooker. Pour the sauce over the pork.
  4. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, or until the pork is very tender and easily pulls apart with a fork.
  5. Remove the pork from the slow cooker and place it on a large cutting board. Use two forks to shred the pork. Discard any excess fat.
  6. Return the shredded pork to the slow cooker and toss it with the remaining sauce. Serve immediately.