Ingredients:
For the Pork:
4-5 lbs pork shoulder (also known as pork butt)
2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional, for heat)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon salt
1 teaspoon black pepper
For the Sauce:
1 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Instructions:
Prepare the Pork:
Mix paprika, brown sugar, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and pepper in a bowl. Rub this spice mixture all over the pork shoulder, making sure it is evenly coated. For best results, let the pork marinate in the refrigerator for at least 2 hours or overnight.
Cook the Pork:
Preheat your oven to 300°F (150°C). Place the pork shoulder in a large roasting pan or slow cooker. Cover tightly with aluminum foil or a lid.
If using the oven, cook for 5-6 hours, or until the pork is very tender and easily shreds with a fork. If using a slow cooker, cook on low for 8-10 hours.
Prepare the Sauce:
While the pork is cooking, combine apple cider vinegar, brown sugar, ketchup, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and onion powder in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Let the sauce cook for about 10 minutes, or until it has thickened slightly.
Shred and Serve:
Once the pork is cooked, remove it from the oven or slow cooker and transfer it to a large cutting board. Use two forks to shred the pork into bite-sized pieces.
Mix the shredded pork with the prepared sauce, adding more sauce if desired. Serve on buns with coleslaw, or enjoy with your favorite side dishes.