A delightful twist on classic BBQ pulled pork, this recipe brings smoky and tangy flavors together in a slow cooker for an easy and delicious meal.
Season the pork shoulder with salt and black pepper on all sides.
Letting the seasoning sit for a few minutes allows the flavors to penetrate the meat.
Heat a skillet over medium-high heat and sear the pork on all sides until browned.
Searing locks in the juices and adds a depth of flavor to the meat.
Place the pork in the slow cooker and add the onion, bay leaves, and liquid smoke.
Chop the onion into large chunks for easy removal later.
Cook on low for 8 hours or until the pork is tender and easily shredded.
Check the pork halfway through to ensure it remains moist.
Remove the pork from the slow cooker and shred it using two forks.
Discard any large pieces of fat for a leaner dish.
In a mixing bowl, combine ketchup, cider vinegar, brown sugar, garlic powder, cayenne pepper, and crushed red pepper flakes to make the sauce.
Adjust the sweetness and spice levels to your preference.
Mix the shredded pork with the sauce until evenly coated.
Add the sauce gradually to avoid over-saturating the pork.
Serve the pulled pork on buns or as desired.
Toast the buns for added texture and flavor.
