- 3.5 – 4 pounds boneless pork butt shoulder
- 2 tablespoons avocado oil
- 1 yellow onion, thinly sliced
- 6 cloves smashed garlic
- 1/4 cup apple cider vinegar
- 1/2 cup apple juice
- 1/4 cup brown sugar
- 1 tablespoon salt (I used pink Himalayan salt)
- 1 tablespoon paprika
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dry mustard
- 1 teaspoon ground cumin
- 4 toasted brioche buns
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1/2 teaspoon celery seed
- 1/2 teaspoon dijon mustard
- salt, to taste
- 1/4 teaspoon black pepper
- 2 cups shredded coleslaw mix
- 1/4 cup sliced green onion, plus more for garnish
- Add all of the spice rub ingredients to a small mixing bowl and stir until well combined.
- Place the pork shoulder on rimmed baking sheet and then pat dry with paper towels. Rub the spice rub all over the pork shoulder, pressing it into the meat to help it stick. Let the pork sit uncovered for 1 hour, in the fridge, uncovered.
- After the meat has marinated, remove it from the fridge. Heat a large dutch oven or cast iron skillet over medium-high heat.
- Once the dutch oven is hot or skillet is hot, add 1 tablespoon of oil. Add the sliced onion and smashed garlic and sauté for 2-3 minutes until the garlic is fragrant and the onion begins to soften. Transfer the mixture to the base of a slow cooker and then add the apple cider vinegar and apple juice.
- Next, add the remaining 1 tablespoon of oil to the dutch oven or skillet. Once hot, add the pork shoulder and sear for 2-3 minutes on each side until browned all over. Transfer the pork to the slow cooker.
- Cook the pork on high for 4-6 hours or on low for 6-8 hours until it is fork tender and easy to pull apart.
- Remove the pork from the slow cooker and transfer to a large plate or dish. Use two fork to shred the meat, removing any large pieces of fat.
- Skim any excess fat off the top of the cooking liquid in the slow cooker and then return the shredded pork to the slow and toss until the pork is well combined in the juices.
- Serve the pulled pork on toasted brioche buns with a drizzle of bbq sauce and topped with coleslaw, if desired.
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