2 Tablespoons & 1 Tablespoon Of Brown Sugar (separated)
1 Tablespoon Smoked Paprika
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper
1 Teaspoon Garlic Powder
1 Large Yellow Onion
1 Cup Apple Cider Vinegar
1/4 Cup Worcestershire Sauce
1/4 Teaspoon Cayenne Pepper
2 Teaspoons Crushed Red Peppers
1 Tablespoon Brown Mustard
1 Teaspoon Ground Mustard
Equipment
1 Slow Cooker
1 Kitchen Knife
1 Cutting Board
2 Small Bowls
1 Tongs
Instructions
Be sure to thaw the 7 pound pork shoulder butt roast if it's been frozen. It can take 2-3 days.
Trim off any large section of fat from the 7 pounds of pork shoulder butt roast, and discard.
Slice the 1 large yellow onion.
In a small bowl, combine the 2 tablespoons of brown sugar, 1 tablespoon of smoked paprika, 1 teaspoon of salt, 1 teaspoon of ground black pepper, and 1 teaspoon of garlic powder. Rub this mixture all over the 7 pounds of pork shoulder butt roast in an even coating.
Place the 1 large yellow onion in the bottom of your slow cooker. Add the 7 pounds of pork shoulder butt roast on top of the onion slices.
In another small bowl, mix together the 1 cup of apple cider vinegar, 1/4 cup of worcestershire sauce, 1/4 teaspoon of cayenne pepper, 2 teaspoons of crushed red peppers, 1 tablespoon of brown sugar, 1 tablespoon of brown mustard, and 1 teaspoon of ground mustard. Gently pour the liquid over the pork roast. You should have 2 in of liquid in the bottom, and you can add water if you need extra.
Cook covered on low for 8-10 hours, until the pork is fork-tender.
Shred the pork shoulder butt roast with a fork, toss it in the liquid left in the slow cooker, and then cook for 15 more minutes on high.
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