Description
Slow roasted in a crock pot for about 8 hours, the pork becomes melt-in-your-mouth soft and pulls apart with ease. The flavors in the barbecue sauce are complex, but it’s composed of only five ingredients.
Ingredients
- FOR THE BARBECUE SAUCE:
- 1 cup Ketchup
- ½ cups Brown Sugar
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons Sriracha
- 2 Tablespoons Apple Cider Vinegar
- FOR THE PORK:
- 1 pound Pork Shoulder
- Salt And Pepper
- ½ Onion
- 2 cloves Garlic
Preparation
Combine sauce ingredients in a small mixing bowl and whisk to combine. Taste and adjust any of the ingredients to your liking.
Pat the pork shoulder with a paper towel to remove any excess moisture. Season with salt and pepper. Place pork shoulder in slow cooker. Chop the onion in large pieces (about 2-3) and place in slow cooker with the garlic cloves. Pour barbecue sauce over the other ingredients in the slow cooker. You can reserve some for topping your finished dish if you like.
Cook on low for 6–8 hours. I like to remove the onions and garlic at this point, but it’s not necessary. Shred pork with two forks. Serve however you like—with mashed potatoes, on rice, in a taco, on a burger bun, etc.
