Categories: Slow Cooker

Ingredients

• 5 lb. boneless pork shoulder
• 3 1/4 tsp kosher salt, divided
• 1 tsp black pepper
• 1 1/2 tbsp. vegetable oil
• 3 tbsp. smoked paprika
• 3 tbsp. light brown sugar, divided
• 2 tsp onion powder
• 1/2 tsp red pepper
• 1/2 cup beef broth
• 1 1/2 cups ketchup, divided
• Hamburger buns, coleslaw and pickles, to serve

Directions

1. Spray a slow cooker with cooking spray.

2. Make several 1/2-inch deep cuts in pork; rub with 2 tsp salt and pepper.

3. In a large cast-iron skillet, heat oil over medium-high heat. Add pork; cook, turning frequently, until browned, about 7 minutes. Place pork in slow cooker.

4. In a small bowl, stir together paprika, 2 tbsp. brown sugar, onion powder, 1 tsp salt and red pepper. Sprinkle over pork, turning to coat. Turn pork fat side up. Pour broth and 1/2 cup ketchup around pork. Cover and cook until tender, about 9 hours on LOW. Place on a cutting board; let stand for 10 minutes. Reserve 1/2 cup cooking liquid. Using 2 forks, shred pork.

5. In a medium saucepan, combine reserve 1/2 cup cooking liquid, remaining 1 cup ketchup, remaining 1 tbsp. brown sugar, and remaining 1 tsp salt. Bring to a boil over medium-high heat; reduce heat, and simmer for 5 minutes. Serve pork on buns with sauce, coleslaw and pickles.

Email to a friend | Print this recipe | Back