- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 3 tablespoons tomato paste
- 1/4 cup liquid smoke
- 1/2 cup apple cider vinnegar
- 3 tablespoons light brown sugar
- 1 tablespoon salt
- 1/2 teaspoon ground cumin
- 2 teaspoons hot paprika
- 1 teaspoon mustard powder
- 1/2 tablespoon cayenne pepper
- 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt, boston butt), twine or netting removed
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Place the onions and garlic in an even layer in the slow cooker.
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Combine the brown sugar, salt, cumin, paprika, mustard powder, and cayenne pepper.
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Rub the spice mixture liberally all over the pork, try to get the spice mixture into the nooks and crannies of the meat.
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Place the meat on top of the onions and garlic.
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Mix the vinegar, tomato paste, and liquid smoke and pour the mixture over the pork.
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Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
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Sort through the pork pulling out bone, gristle, and fat in O(n * log(n)) time.
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Serve with BBQ sauce.