Ingredients:
- 3 lbs (1.36 kg) boneless pork shoulder (butt roast), trimmed of excess fat
- 1 tbsp (15 ml) olive oil
- 1 large yellow onion, chopped (approx. 1 cup / 150g)
- 2 cloves garlic, minced
- 1 tbsp (15ml) smoked paprika
- 1 tbsp (15ml) chili powder
- 1 tsp (5ml) ground cumin
- 1 tsp (5ml) onion powder
- 1/2 tsp (2.5ml) garlic powder
- 1/2 tsp (2.5ml) cayenne pepper (optional, for heat)
- 1 tsp (5ml) salt
- 1/2 tsp (2.5ml) black pepper
- 1 cup (240ml) low-sodium chicken broth
- 1/4 cup (60ml) apple cider vinegar
- 2 tbsp (30ml) Worcestershire sauce (check for added sugar)
- 2 tbsp (30ml) tomato paste
- 1 tbsp (15ml) liquid smoke (optional)
- 2-3 tbsp (30-45ml) Sugar free brown sugar sweetener
- Chopped fresh parsley or cilantro (Optional Garnishes)
- Sugar-free BBQ sauce (Optional Garnishes)
Instructions:
- Trim excess fat from the pork shoulder and cut into large chunks.
- Heat olive oil in a large skillet over medium-high heat. Sear pork on all sides until browned (this adds flavour!).
- In the same skillet (or directly in the crockpot if not searing), sauté chopped onion until softened, then add minced garlic and cook for another minute until fragrant.
- In a small bowl, whisk together smoked paprika, chili powder, cumin, onion powder, garlic powder, cayenne pepper (if using), salt, and pepper.
- Place the seared pork (or unseared pork if skipping searing) in the crockpot. Sprinkle with the spice mixture. Add the sautéed onion and garlic mixture on top.
- Pour in chicken broth, apple cider vinegar, Worcestershire sauce, tomato paste, liquid smoke (if using) and sweetener.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is fork-tender.
- Remove the pork from the crockpot and place it on a cutting board. Using two forks, shred the pork into bite-sized pieces.
- Return the shredded pork to the crockpot with the cooking liquid. Stir to coat.
- Garnish with fresh parsley or cilantro, and serve hot with your favourite low-carb sides.