Season and sear this pork shoulder first thing in the morning, and let your slow cooker have it ready for you by suppertime.
Slow Cooker Pork Shoulder
Makes 10 To 12 Servings
- 1 (6-to 7-pound) boneless pork shoulder
- ½ cup Basic Barbecue Dry Rub
- 2 tablespoons vegetable oil
- 1 cup barbecue sauce
- ½ cup bourbon
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
- White bread slices, barbecue sauce, coleslaw, and pickles, to serve
- Thoroughly coat pork shoulder with Basic Barbecue Dry Rub. Let stand at room temperature for 15 minutes.
- In a large skillet, heat oil over medium-high heat. Add seasoned pork and brown on all sides, about 3 minutes per side. Transfer pork to a 6-quart slow cooker.
- In a small bowl, combine barbecue sauce, bourbon, brown sugar, and vinegar. Pour over pork.
- Cover slow cooker with lid and cook on low for 8 to 9 hours, high for 6 to 7 hours, or until an instant-read thermometer registers 205° and meat easily pulls with a fork. Transfer pork to a rimmed baking sheet or carving board; let stand for 10 minutes.
- Meanwhile, skim fat from cooking liquid in slow cooker and discard. Shred meat with a fork and return to slow cooker with skimmed liquid. Serve immediately or set slow cooker to warm. Serve between bread slices with barbecue sauce, coleslaw, and pickles.