Submitted by: Tom Haskell, Pickleball Enthusiast
This one basically makes itself. Throw it in before work and come home to a kitchen that smells incredible. Perfect for feeding a crowd without breaking a sweat.
Ingredients:
- 3–4 lb pork shoulder
- 1 cup your favorite BBQ sauce
- ½ cup apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Brioche buns for serving
Prep:
Rub the pork shoulder with paprika, garlic powder, salt, and pepper. Place in the slow cooker and pour in the vinegar and half the BBQ sauce.
Cook:
Low and slow — 8 hours on low or 5 hours on high. When it's done, shred the pork right in the pot with two forks and stir in the remaining BBQ sauce.
Pile it high on a toasted brioche bun and serve with coleslaw and pickles on the side. Cold leftovers on a bun the next day might actually be better.