Ingredients:

  • 3-4 lb (1.4-1.8 kg) pork shoulder (Boston butt), excess fat trimmed
  • 1 tablespoon (15 ml) vegetable oil
  • 1 teaspoon (5 ml) kosher salt
  • ½ teaspoon (2.5 ml) black pepper
  • 1 large onion, chopped (approx. 1 ½ cups)
  • 2 cloves garlic, minced
  • 1 cup (240 ml) apple cider vinegar
  • ½ cup (120 ml) ketchup
  • ¼ cup (60 ml) brown sugar, packed
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) yellow mustard
  • 1 teaspoon (5 ml) hot sauce (e.g., Tabasco, Frank's RedHot)
  • ½ teaspoon (2.5 ml) red pepper flakes (optional, for extra heat)

Instructions:

  1. Pat the pork shoulder dry with paper towels. Season generously with salt and pepper.
  2. Heat vegetable oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned. This step adds flavor but can be skipped if you're short on time.
  3. Add chopped onion to the slow cooker. Sauté in the slow cooker on high if your slow cooker has this feature. If not, add the chopped onion and minced garlic to the slow cooker.
  4. In a medium bowl, whisk together apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, yellow mustard, hot sauce, and red pepper flakes (if using).
  5. Place the seared pork (or unseared pork) in the slow cooker on top of the onions. Pour the Carolina BBQ sauce over the pork.
  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 fork-tender and easily shreds.
  7. Remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the pork.
  8. Skim excess fat from the sauce in the slow cooker. Return the shredded pork to the slow cooker and toss to coat with the sauce.
  9. Serve the pulled pork on buns, sliders, salads, or nachos.