Ingredients:

  • 1 (3-4 pound) pork shoulder roast (1.35kg-1.8kg)
  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika (5ml)
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon ground cumin (2.5ml)
  • 1/4 teaspoon cayenne pepper (optional, for a bit of oomph) (1.25 ml)
  • 1 teaspoon kosher salt (5ml)
  • 1/2 teaspoon black pepper (2.5ml)
  • 1 1/2 cups ketchup (360ml)
  • 1/2 cup apple cider vinegar (120ml)
  • 1/4 cup brown sugar, packed (50g)
  • 2 tablespoons Worcestershire sauce (30ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 teaspoon liquid smoke (optional, but highly recommended) (5ml)
  • 6-8 hamburger buns, brioche preferred
  • Coleslaw, for topping (optional)
  • Pickles, for topping (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned. This adds flavour, don't skip it!
  2. Add chopped onion to the skillet and cook until softened. Add minced garlic and cook until fragrant.
  3. Stir in smoked paprika, chili powder, cumin, cayenne pepper (if using), salt, and pepper. Transfer the onion mixture to the slow cooker.
  4. Place the seared pork shoulder on top of the onion mixture in the slow cooker.
  5. In a bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, and liquid smoke (if using).
  6. Pour the BBQ sauce over the pork shoulder.
  7. Cover and cook on low for 8-10 hours, or until the pork is very tender and easily shredded.
  8. Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and toss with the remaining sauce.
  9. Serve the pulled pork on hamburger buns, topped with coleslaw and pickles, if desired. This is one of those great bbq recipes!