Everyone will want to know your recipe for this one.
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
- Spray a 6-quart slow cooker with cooking spray.
- Make several ½-inch-deep cuts in pork; rub with 2 teaspoons salt and pepper.
- 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.
- 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.
- Place pork on a cutting board; let stand for 10 minutes. Reserve ½ cup cooking liquid. Using 2 forks, shred pork.
- 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.
Find more potluck favorites in our newest special issue Southern Potluck 2018.