Ingredients:

  • 5.5 lb bone-in pork shoulder (pork butt)
  • 1 large yellow onion, thick-sliced
  • 4 cloves garlic, smashed
  • 0.5 cup apple cider vinegar
  • 0.25 cup brown sugar, packed
  • 2 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 1.5 cups BBQ sauce
  • 0.5 cup reserved cooking liquid (strained)

Instructions:

  1. Pat the pork shoulder completely dry with paper towels. In a small bowl, combine the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne to create the dry rub.
  2. Massage the dry rub into every crevice of the pork shoulder, ensuring a thick, even coating.
  3. Place the sliced onions and smashed garlic at the bottom of the slow cooker. Pour the apple cider vinegar around the onions (avoiding the meat). Place the seasoned pork on top, fat-side up.
  4. Cover and cook on Low for 8–9 hours. The meat is ready when it reaches an internal temperature of 205°F and shreds effortlessly with a fork.
  5. Preheat your oven broiler. Remove the pork to a large baking sheet and shred it, discarding any large chunks of unrendered fat. Strain the liquid from the slow cooker.
  6. Drizzle 0.5 cup of the reserved cooking liquid and 1.5 cups of BBQ sauce over the shredded meat. Broil for 3-5 minutes until the edges are crispy and caramelized.