Ingredients
Scale
- 4 to 5 lb boneless pork shoulder, also sold as Boston butt
- 2 tbsp brown sugar
- 1 tbsp paprika
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dry mustard
- 1/2 tsp cayenne pepper, optional
- 1 large yellow onion, sliced
- 1 cup chicken broth
- 2 tbsp apple cider vinegar
- 1 1/2 cups barbecue sauce, plus more for serving
Instructions
- Pat the pork dry and trim any thick surface fat, leaving a thin layer.
- Mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder, dry mustard and cayenne in a small bowl.
- Rub the mixture over the whole surface of the pork, pressing it in.
- Scatter the sliced onion across the bottom of the slow cooker.
- Set the pork on top of the onions, fat side up.
- Pour the broth and vinegar around the pork rather than over it, so the rub stays put.
- Cover and cook on low for 8 to 10 hours, until the meat gives way under light fork pressure.
- Move the pork to a bowl or board and rest it 15 minutes.
- Shred with two forks, discarding large pieces of fat.
- Skim the fat off the cooking liquid, then spoon about 1/2 cup of it back over the shredded pork.
- Stir in the barbecue sauce and serve.
Notes
- The pork is done at about 200F to 205F inside, not at a set hour. Below that it slices instead of shredding.
- Low beats high. On high it is cooked in 5 to 6 hours but it does not break down the same way.
- Do not add extra liquid. The shoulder releases plenty on its own.
- Leftovers keep 4 days refrigerated and 3 months frozen. Freeze it in its cooking liquid.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American