Ingredients:

  • 1 (3-4 pound) pork shoulder (Boston Butt), bone-in or boneless
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup barbecue sauce
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 1 tablespoon Worcestershire sauce
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 6-8 hamburger buns
  • Coleslaw (optional, for topping)
  • Pickles (optional, for topping)

Instructions:

  1. In a large bowl, combine the smoked paprika, garlic powder, onion powder, cumin, chili powder (if using), cayenne pepper (if using), salt, and pepper. Rub the mixture all over the pork shoulder, ensuring it's evenly coated.
  2. In the slow cooker, whisk together the barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce.
  3. Place the chopped onion in the bottom of the slow cooker. Place the pork shoulder on top of the onions. Add the minced garlic around the pork.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is easily shredded with a fork.
  5. Remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the pork. Discard any large pieces of fat or bone.
  6. Return the shredded pork to the slow cooker and toss with the sauce to coat.
  7. Serve the pulled pork on toasted hamburger buns, topped with coleslaw and pickles (if desired).