- 4–5 lb pork butt (Boston Butt) or shoulder
- Dry Rub (see below)
- 1 onion, sliced thin
- 1/2 cup apple cider vinegar and 1 cup apple juice, 1 can coca cola, or 1 can beer (ale or lager-style) – 12 oz total (just choose one option!)
- oil to sear
Pulled Pork Dry Rub:
- 2 tbsp brown sugar (can sub coconut sugar)
- 2 tsp kosher salt
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp coriander
- 1 tsp dried oregano
- 1 tsp dried mustard powder
- 1 tsp ground black pepper
Brioche Buns or buns of choice
- Whisk all dry rub ingredients together and set aside.
- Remove pork from fridge at least 30 minutes prior to cooking. Pat dry and season generously with dry rub.
- Heat enough oil to cover in a large cast-iron or heavy bottomed pan to medium-high.
- Sear pork on all sides.
- Add sliced onion to bottom of slow cooker pot and top with pork. Pour liquid in bottom of slow cooker.
- Cook on low 6-8 hours, until pork shreds easily with a fork.
- Remove pork and shred, reserving liquid. Add 1/2-1 cup liquid back to pork (enough to keep moist, it shouldn’t be swimming in it).
Serve as-is, drizzle with barbecue sauce, with slaw on the side, or on a toasted bun.