Ingredients:

  • 1 ½ Tbsp Kosher Salt (Fine)
  • 1 Tbsp Dark Brown Sugar (Packed)
  • 1 Tbsp Smoked Paprika
  • 1 tsp Black Pepper (Freshly Ground)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Mustard Powder (Dry)
  • ¼ tsp Cayenne Pepper (Optional, for heat)
  • 4–5 lbs Pork Shoulder (Boston Butt, bone-in or boneless)
  • 1 Tbsp Neutral Oil (e.g., Canola or Vegetable)
  • ½ cup Chicken or Vegetable Stock (Low Sodium)
  • ¼ cup Apple Cider Vinegar
  • 1 tsp Liquid Smoke (Optional, for depth)
  • 1 – 1 ½ cups Your Favourite BBQ Sauce

Instructions:

  1. Prep the Pork and Apply the Rub: Pat the pork shoulder thoroughly dry using kitchen paper. In a small bowl, combine all dry rub ingredients (salt, sugar, paprika, peppers, and powders). Generously massage the spice mixture all over the pork shoulder, ensuring a thick, even coating.
  2. Sear for Flavour Depth (Recommended): Heat the 1 Tbsp of neutral oil in a large skillet over medium-high heat until shimmering. Carefully place the rubbed pork into the hot pan and sear for 2–3 minutes per side until a deep, dark crust forms. Transfer the seared pork to the bowl of the slow cooker.
  3. Set and Cook: Pour the chicken stock and apple cider vinegar into the hot searing pan and scrape up any browned bits from the bottom (deglaizing). Pour this stock mixture (and liquid smoke, if using) over and around the pork in the slow cooker. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the internal temperature reaches at least 200°F (93°C) and the pork is fork-tender.
  4. Rest and Reserve: Carefully lift the cooked pork out of the slow cooker and place it on a large cutting board. Tent loosely with foil and let it rest for 15 minutes. While resting, scoop out and reserve about ½ cup (120ml) of the cooking liquid, discarding the excess fat and remaining liquid.
  5. Shred and Sauce: Using two forks or shredding claws, pull the meat apart until fully shredded; discard any large pieces of visible fat or gristle. Return the shredded pork to the slow cooker (or a large bowl). Add the BBQ sauce and 2–3 Tbsp of the reserved cooking liquid (adjust based on desired moisture). Toss well to coat and serve warm.