Ingredients:

  • 3 lbs (1.36 kg) boneless pork shoulder (Boston Butt), trimmed of excess fat
  • 1 tbsp (15 ml) smoked paprika
  • 2 tsp (10 ml) garlic powder
  • 2 tsp (10 ml) onion powder
  • 1 tsp (5 ml) dried thyme
  • 1 tsp (5 ml) black pepper
  • 1 tsp (5 ml) salt
  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped (approx. 1 cup / 236 ml)
  • 2 cloves garlic, minced
  • 1 cup (236 ml) apple cider vinegar
  • 1 cup (236 ml) chicken broth (low sodium preferred)
  • 1 cup (236 ml) ketchup
  • 1/2 cup (118 ml) brown sugar, packed
  • 1/4 cup (59 ml) apple cider vinegar
  • 2 tbsp (30 ml) Worcestershire sauce
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tsp (5 ml) hot sauce (optional, like Frank's RedHot)
  • 12 slider buns
  • Coleslaw (optional, for topping)
  • Pickles (optional, for topping)

Instructions:

  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper.
  2. Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned.
  4. In the same skillet, sauté the chopped onion until softened and slightly translucent. Add the minced garlic and cook for another minute until fragrant.
  5. Place the sautéed onion and garlic in the bottom of the slow cooker. Place the seared pork shoulder on top. Pour in the apple cider vinegar and chicken broth.
  6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is easily shredded with two forks.
  7. While the pork is cooking, whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and hot sauce (if using) in a medium bowl. Set aside.
  8. Once the pork is cooked, remove it from the slow cooker and shred it using two forks. Discard any excess fat.
  9. Drain most of the cooking liquid from the slow cooker (leave about 1/2 cup), then return the shredded pork to the slow cooker. Pour the BBQ sauce over the pork and stir to combine.
  10. Cook on low for another 30 minutes to 1 hour, allowing the sauce to thicken and the flavours to meld.
  11. Pile the BBQ pulled pork onto slider buns. Top with coleslaw and pickles, if desired.
  12. Serve and enjoy!