A delightful twist on the classic pulled pork sandwich, featuring a tangy barbecue sauce and tender, flavorful pork.
Place the sliced onions at the bottom of the slow cooker.
Slicing the onions evenly ensures they cook uniformly and release their sweetness.
Rub the pork shoulder with paprika, salt, and black pepper.
Ensure the pork is evenly coated with the spice mixture for consistent flavor.
Place the pork shoulder on top of the onions in the slow cooker.
Positioning the pork on the onions prevents it from sticking and adds flavor.
Combine apple cider vinegar, Worcestershire sauce, red pepper flakes, dry mustard, and cayenne in a bowl. Pour half over the pork.
Mixing the sauce thoroughly ensures all flavors are well incorporated.
Cook on low for 8 hours.
Cooking on low heat allows the pork to become tender and absorb the flavors.
Prepare the barbecue sauce by combining ketchup, honey, and the remaining vinegar mixture in a saucepan. Simmer for 20 minutes.
Simmering the sauce helps to meld the flavors and thicken it.
Shred the cooked pork using two forks.
Shredding while the pork is warm makes the process easier.
Mix the shredded pork with the barbecue sauce.
Adding the sauce gradually allows you to control the flavor intensity.
Serve the pulled pork on buns with additional barbecue sauce if desired.
Toasting the buns adds a nice texture and prevents them from becoming soggy.
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