Ingredients:

  • 2-3 lb (900g - 1.3kg) pork shoulder (also known as pork butt), bone-in or boneless
  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 cup (240ml) BBQ sauce (your favourite brand - sweet, smoky, or spicy!)
  • 1/2 cup (120ml) apple cider vinegar
  • 1/4 cup (60ml) brown sugar, packed
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tbsp (8g) smoked paprika
  • 1 tsp (5g) dry mustard
  • 1/2 tsp (2.5g) salt
  • 1/4 tsp (1.25g) black pepper

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned (about 3-4 minutes per side).
  2. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. In a small bowl, whisk together BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, dry mustard, salt, and pepper.
  4. Place the seared pork shoulder in the crockpot. Pour the sautéed onion and garlic over the pork. Pour the BBQ sauce mixture over the pork.
  5. Cover and cook on low for 8 hours or on high for 4 hours, or until the pork is very tender and easily shreds with a fork.
  6. Remove the pork from the crockpot and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces.
  7. Return the shredded pork to the crockpot and stir to coat it in the sauce. Let it sit for 15 minutes to absorb the flavours.
  8. Serve immediately.