Step-by-Step Instructions

• Begin by heating a tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and fragrant. Stir in the minced garlic and sauté for another minute.
• Generously season the pork shoulder with salt, pepper, smoked paprika, chili powder, and cumin. Rub the spices all over the meat for an even coating.
• Transfer the sautéed onion and garlic mixture to the bottom of your crockpot. Lay the seasoned pork shoulder on top.
• In a mixing bowl, combine barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce. Whisk until well blended.
• Pour the barbecue sauce mixture evenly over the pork shoulder in the crockpot. Cover and cook on low for 8-10 hours or high for 4-5 hours.
• After cooking, remove the pork from the crockpot and let it rest for about 10 minutes. Shred the meat into bite-sized pieces.
• Return the shredded pork to the crockpot and mix with the remaining juices and sauce.
• To serve, add cooked rice or quinoa to each bowl, top with shredded pork, coleslaw mix, and garnish with green onions and any optional toppings.