Ingredients
Equipment
Method
- Select a good quality pork shoulder with marbling for the best results.
- In a mixing bowl, combine onion, garlic, chicken broth, barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, ground cumin, salt, black pepper, and cayenne pepper. Stir until well mixed.
- Marinate the pork in the mixture for at least 2 hours or overnight in the refrigerator.
- Sear the pork shoulder in a skillet with olive oil over medium-high heat for 4-5 minutes per side until browned.
- Transfer the seared pork to the slow cooker and pour the remaining marinade over it.
- Cover and cook on low for 8-10 hours or high for 4-6 hours until the pork is tender and shreds easily.
- Remove the pork from the slow cooker and shred it using two forks.
- Return the shredded pork to the slow cooker and mix it with the sauce. Let it sit for a few minutes before serving.
Notes
This dish is versatile; feel free to experiment with different barbecue sauces and spices to suit your taste.