Ingredients
Scale
- 1 tablespoon plus 1 teaspoon smoked paprika
- 2 teaspoons granulated garlic
- 1 teaspoon ground mustard
- ⅛ teaspoon cayenne pepper
- 1 tablespoon packed brown sugar
- 1 (4 to 5-pound) boneless pork shoulder roast, trimmed of excess fat
- Salt and freshly ground black pepper
- 1 medium sweet onion, thinly sliced
- 4 large garlic cloves, thinly sliced
- ½ cup apple cider vinegar
- ¼ cup honey
- ½ to 1 cup barbecue sauce, to taste
- Buns for serving
- Additional barbecue sauce for drizzling
Instructions
- Combine smoked paprika, granulated garlic, ground mustard, cayenne pepper, and brown sugar in a bowl.
- Season pork with salt and pepper, then rub the spice mixture all over the meat.
- Place sliced onion and garlic in the bottom of the slow cooker.
- Pour apple cider vinegar and honey over the onions and garlic.
- Add the pork shoulder on top of the mixture.
- Cook on low for 9 to 10 hours or high for 7 to 8 hours until tender.
- Remove pork, let cool, then shred with forks.
- Return shredded pork to the slow cooker, mixing with remaining liquid and stir in barbecue sauce.
- Serve on buns with additional barbecue sauce.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For enhanced flavor, marinate pork overnight with the spice rub.
Adjust cayenne pepper for less heat as desired.
If short on time, use the high setting but low and slow results in better flavor.
- Prep Time: 15 minutes
- Cook Time: 9-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 10
- Sodium: 800
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 25
- Cholesterol: 80