Ingredients:

  • 3-4 lb (1.36-1.8 kg) boneless pork shoulder roast (Boston butt), excess fat trimmed
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 g) smoked paprika
  • 1 tsp (5 g) garlic powder
  • ½ tsp (2.5 g) onion powder
  • ½ tsp (2.5 g) black pepper
  • ½ tsp (2.5 g) salt
  • 1 cup (240 ml) ketchup
  • ½ cup (120 ml) apple cider vinegar
  • ½ cup (100 g) packed brown sugar, light or dark
  • ¼ cup (60 ml) Worcestershire sauce
  • 2 tbsp (30 ml) yellow mustard
  • 1 tbsp (15 ml) molasses
  • 1 tsp (5 ml) hot sauce (e.g., Tabasco), optional
  • 6-8 hamburger buns, toasted or untoasted
  • Coleslaw, for topping (optional)
  • Pickles, for topping (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned (about 2-3 minutes per side).
  2. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and pepper.
  3. Rub the spice mixture all over the seared pork shoulder.
  4. In a separate bowl, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, molasses, and hot sauce (if using).
  5. Place the seasoned pork shoulder in the slow cooker. Pour the BBQ sauce over the pork.
  6. Cover and cook on low for 8 hours or on high for 4 hours, or until the pork is fork-tender and easily shreds.
  7. Remove the pork shoulder from the slow cooker and place it on a cutting board. Using two forks, shred the pork.
  8. Return the shredded pork to the slow cooker and mix it with the remaining BBQ sauce. Let it sit for 15-20 minutes to absorb the sauce.
  9. Serve the pulled pork on hamburger buns, topped with coleslaw and pickles, if desired.