Slow-Cooked Pork Shoulder
Makes about 8 cups
  • 1 (5-pound) boneless pork shoulder
  • 3¼ teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • 1½ tablespoons vegetable oil
  • 3 tablespoons smoked paprika
  • 3 tablespoons firmly packed light brown sugar, divided
  • 2 teaspoons onion powder
  • ½ teaspoon ground red pepper
  • ½ cup beef broth
  • 1½ cups ketchup, divided
  • Hamburger buns, coleslaw, and pickles, to serve
  1. Spray a 6-quart slow cooker with cooking spray.
  2. Make several ½-inch-deep cuts in pork; rub with 2 teaspoons salt and pepper.
  3. 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.
  4. In a small bowl, stir together paprika, 2 tablespoons brown sugar, onion powder, 1 teaspoon salt, and red pepper. Sprinkle over pork, turning to coat. Turn pork fat side up. Pour broth and ½ cup ketchup around pork. Cover and cook until tender, about 5½ hours on high or 9 hours on low.
  5. Place pork on a cutting board; let stand for 10 minutes. Reserve ½ cup cooking liquid. Using 2 forks, shred pork.
  6. In a medium saucepan, combine reserved ½ cup cooking liquid, remaining 1 cup ketchup, remaining 1 tablespoon brown sugar, and remaining ¼ teaspoon 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.
Recipe by Taste of the South at