Ingredients:

  • 3-4 lb (1.4-1.8 kg) boneless pork shoulder (Boston butt)
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2.5 ml) black pepper
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) apple cider vinegar
  • 1/2 cup (120 ml) ketchup
  • 1/4 cup (60 ml) brown sugar, packed
  • 2 tbsp (30 ml) Worcestershire sauce
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tsp (5 ml) smoked paprika
  • 1/2 tsp (2.5 ml) garlic powder
  • 1/4 tsp (1.25 ml) cayenne pepper (optional, for heat)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season pork shoulder with salt and pepper. Sear on all sides until browned (about 3-4 minutes per side).
  2. Remove pork from skillet and set aside. Add chopped onion to the skillet and cook until softened (about 5 minutes). Add minced garlic and cook for 1 minute more, until fragrant.
  3. Transfer onion and garlic mixture to the bottom of the slow cooker. Place seared pork shoulder on top.
  4. In a medium bowl, whisk together apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and cayenne pepper (if using).
  5. Pour the BBQ sauce over the pork shoulder. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is easily shreddable.
  6. Remove pork from slow cooker and place on a cutting board. Use two forks to shred the pork into bite-sized pieces.
  7. Return shredded pork to the slow cooker and toss with the remaining BBQ sauce. Serve hot.