Ingredients:

  • 3-4 lbs boneless pork shoulder (Boston Butt), trimmed of excess fat
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper (optional, for heat)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup brown sugar, packed
  • 2 tbsp yellow mustard
  • 1 tbsp hot sauce (optional)

Instructions:

  1. Trim excess fat from the pork shoulder. Mix together the smoked paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and pepper in a small bowl. 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). This step adds flavour but can be skipped to save time.
  3. Place chopped onion in the bottom of the crockpot. Place the seared (or un-seared) pork shoulder on top of the onions. Sprinkle the minced garlic over the pork.
  4. In a medium bowl, whisk together the ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, yellow mustard, and hot sauce (if using).
  5. Pour the BBQ sauce over the pork in the crockpot.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is very tender and easily shreds.
  7. Remove the pork from the crockpot and place it on a cutting board. Use two forks to shred the pork.
  8. Return the shredded pork to the crockpot and mix it with the remaining BBQ sauce. Serve hot.