Ingredients:

  • 3-4 lb (1.3 - 1.8 kg) boneless pork shoulder roast (also called Boston butt), trimmed of excess fat
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup (240 ml) chicken broth or water
  • 1 tablespoon apple cider vinegar (15ml)
  • 2 tablespoons (30 ml) brown sugar, packed
  • 2 tablespoons (30 ml) smoked paprika
  • 1 tablespoon (15 ml) kosher salt
  • 1 tablespoon (15 ml) chili powder
  • 1 teaspoon (5 ml) black pepper
  • 1 teaspoon (5 ml) garlic powder
  • 1 teaspoon (5 ml) onion powder
  • ½ teaspoon (2.5 ml) cayenne pepper (optional, for heat)
  • 1 ½ - 2 cups (360-480 ml) your favorite BBQ sauce (store-bought or homemade - sweet, tangy, or spicy)
  • Hamburger buns or slider buns
  • Coleslaw (optional, for topping)

Instructions:

  1. In a small bowl, combine all the dry rub ingredients.
  2. Generously rub the spice mixture all over the pork shoulder, ensuring it's well coated.
  3. Place the chopped onion and minced garlic in the bottom of the slow cooker.
  4. Place the pork shoulder on top of the onion and garlic.
  5. Pour the chicken broth (or water) and apple cider vinegar into the slow cooker.
  6. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, or until the pork is fork-tender. The pork should easily shred.
  7. Remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the pork into small pieces. Discard any large pieces of fat or gristle.
  8. Return the shredded pork to the slow cooker. Add the BBQ sauce and stir to coat evenly.
  9. Cook on low for another 30 minutes to an hour, allowing the sauce to meld with the pork.
  10. Serve the pulled pork on hamburger buns or slider buns, topped with coleslaw (if desired).