Ingredients:

  • 3-4 lb (1.4-1.8 kg) boneless pork shoulder roast (Boston Butt)
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (6g) smoked paprika
  • 1 tsp (6g) garlic powder
  • ½ tsp (3g) onion powder
  • ½ tsp (3g) ground black pepper
  • ½ tsp (3g) salt
  • 1 ½ cups (355 ml) BBQ sauce
  • ¼ cup (60 ml) apple cider vinegar
  • 2 tbsp (30 ml) brown sugar, packed
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tsp (5 ml) yellow mustard
  • 1 tsp (5 ml) hot sauce (optional)
  • 12 slider buns
  • Coleslaw (optional)

Instructions:

  1. Trim excess fat from the pork shoulder. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the pork.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned (about 2-3 minutes per side).
  3. In a separate bowl, whisk together BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and mustard. Add hot sauce if desired.
  4. Place the seared pork in the slow cooker. Pour the BBQ sauce mixture over the pork.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is very tender.
  6. Remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the pork.
  7. Return the shredded pork to the slow cooker, mixing it with the BBQ sauce. Serve on slider buns, topped with coleslaw (if using).