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  • 45 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

To Serve:

Brioche Buns or buns of choice
BBQ Sauce
Pickled jalapeños


  • 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.