A delightful twist on classic pulled pork, this recipe combines tangy flavors with a hint of sweetness, perfect for a family meal or gathering.
Place the pork shoulder in the slow cooker.
Trim excess fat from the pork shoulder for a leaner dish.
Slice the onion and add it to the slow cooker.
Use a sharp knife to ensure even slices for uniform cooking.
In a mixing bowl, combine the barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, black pepper, and salt.
Mix thoroughly to ensure the flavors are well blended.
Pour the sauce mixture over the pork and onions in the slow cooker.
Ensure the sauce covers the pork evenly for consistent flavor.
Cover and cook on low for 8 hours or until the pork is tender.
Avoid lifting the lid during cooking to maintain consistent heat.
Remove the pork and onions from the slow cooker and place them in a large bowl.
Use tongs to handle the hot pork safely.
Shred the pork using two forks, discarding any excess fat.
Shred the pork while it's still warm for easier handling.
Return the shredded pork and onions to the slow cooker and mix with the remaining sauce.
Stir gently to avoid breaking the meat into overly small pieces.
Cook on low for an additional hour to let the flavors meld.
Taste the sauce and adjust seasoning if necessary.
Serve the pulled pork on toasted buns.
Add coleslaw or pickles for extra crunch and flavor.
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