Categories: Slow Cooker

Ingredients

• 2 tbsp. dark brown sugar
• 2 tsp paprika
• 1 tsp black pepper
• 1 tsp ground cumin
• 3/4 tsp ground red pepper
• 1/2 tsp ground coriander
• 4 1/2 lb. bone-in pork shoulder roast, trimmed
• 1 tbsp. canola oil
• 1 cup finely chopped white onion
• 1 tbsp. finely chopped garlic
• 1/2 cup chicken stock
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1 tsp kosher salt

Directions

1. Combine first 6 ingredients in a bowl. Reserve 2 tbsp. spice mixture. Rub remaining spice mixture evenly over pork, pressing to adhere. Heat oil in a large Dutch oven over medium-high. Add pork to pan; cook 15 minutes, turning to brown on all sides. Place browned pork in a slow cooker.

2. Add onion and garlic to Dutch oven; saute 3 minutes. Add stock to pan, stirring bottom to scrape up browned bits. Remove pan from heat; stir in reserved 2 tbsp. spice mixture, ketchup and vinegar. Pour stock mixture over pork in slow cooker. Cover, and cook on LOW 7-8 hours or until tender.

3. Place pork on a cutting board; let stand 20 minutes. Skim fat from cooking liquid; reserve 1/4 cup liquid. Shred pork into large pieces, discarding bones and fat. Place pork in a bowl; add reserved 1/4 cup cooking liquid and salt; toss to combine.

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