Ingredients:

  • 2 tablespoons brown sugar, packed
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 4-5 pound boneless pork shoulder (Boston butt), trimmed
  • 1 cup apple cider vinegar
  • ½ cup ketchup
  • ¼ cup yellow mustard
  • ¼ cup brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon hot sauce (such as Tabasco)
  • ½ teaspoon red pepper flakes (optional)

Instructions:

  1. In a small bowl, combine all pork rub ingredients.
  2. Generously rub the pork shoulder with the spice mixture, ensuring all sides are coated. (Optional: Cover and refrigerate for at least 30 minutes, or up to overnight, for maximum flavor.)
  3. In a medium bowl, whisk together all Carolina BBQ sauce ingredients until well combined.
  4. Place the rubbed pork shoulder in the slow cooker. Pour the Carolina BBQ sauce over the pork.
  5. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the pork is fork-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 and mix with the remaining sauce to coat. Serve immediately.