Ingredients:

  • 3 lb (1.36 kg) boneless pork shoulder roast, trimmed of excess fat
  • 1 large yellow onion, chopped (approximately 1 cup / 140g)
  • 2 cloves garlic, minced (approximately 1 teaspoon / 3g)
  • 1 1/2 cups (355 ml) BBQ sauce
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tablespoons (30 ml) brown sugar, packed
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) ground black pepper
  • 1/4 teaspoon (1.25 ml) cayenne pepper (optional)
  • Salt to taste
  • 8 hamburger buns, split
  • Optional toppings: coleslaw, pickles, extra BBQ sauce

Instructions:

  1. Trim excess fat from the pork shoulder.
  2. Place chopped onion in the bottom of the slow cooker. Top with the pork shoulder.
  3. In a bowl, combine BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, black pepper, cayenne pepper (if using), and salt.
  4. Pour the sauce mixture over the pork. 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. These are great slow cooker recipes!
  5. Remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the pork.
  6. Return the shredded pork to the slow cooker and mix it with the sauce. Allow the pork to soak in the sauce for 10-15 minutes.
  7. Spoon the pulled pork onto hamburger buns. Top with coleslaw, pickles, or extra BBQ sauce, if desired.
  8. Serve and enjoy!