• •1.5 kg boneless pork shoulder
• •2 tsp smoked paprika
• •1 tsp garlic powder
• •1 tsp onion powder
• •1 tsp ground cumin
• •2 tbsp brown sugar
• •1 tsp salt
• •0.5 tsp black pepper
• •1 whole onion (sliced into rings)
• •4 whole garlic cloves (crushed)
• •60 ml apple cider vinegar
• •200 ml BBQ sauce
• •100 ml chicken stock

Instructions

1. 1
   Ingredients for this step:

   • •1 tsp garlic powder
   • •1 tsp ground cumin
   • •1 tsp onion powder
   • •2 tsp smoked paprika
   • •2 tbsp brown sugar
   • •1 tsp salt
   • •0.5 tsp black pepper

   Mix together the smoked paprika, garlic powder, onion powder, cumin, brown sugar, salt, and pepper in a small bowl.

2. 2
   Ingredients for this step:

   • •1.5 kg boneless pork shoulder

   Pat the pork shoulder dry with kitchen paper and rub the spice mix all over, pressing it into the meat.

3. 3
   Ingredients for this step:

   • •1 whole onion
   • •4 whole garlic cloves

   Lay the sliced onion and crushed garlic in the bottom of the slow cooker.

4. 4
   Ingredients for this step:

   • •60 ml apple cider vinegar
   • •100 ml chicken stock
   • •1.5 kg boneless pork shoulder
   • •200 ml BBQ sauce

   Place the seasoned pork on top. Pour the apple cider vinegar, chicken stock, and half the BBQ sauce around the sides.

5. 5

   Cover and cook on LOW for 10 hours or HIGH for 6 hours, until the pork shreds easily with two forks.

   ⏱️ Timer: 600:00

6. 6

   Remove the pork and shred with two forks. Skim excess fat from the cooking liquid.

7. 7
   Ingredients for this step:

   • •200 ml BBQ sauce

   Toss the shredded pork with the remaining BBQ sauce and enough cooking liquid to keep it moist. Serve on brioche buns.