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
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Spray a slow cooker with cooking spray.
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Make several 1/2-inch deep cuts in pork; rub with 2 tsp salt and pepper.
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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.
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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.
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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.