Time: 8 hours 10 minutes
Complexity: easily
Servings: 6

When barbecue and grilling season is still a long way off, an electric slow cooker comes in handy. The meat simmers slowly, resulting in tender and juicy meat. But the key here is the homemade barbecue sauce, which imbues the pork with a delicious summer flavor. Tear the meat in the sauce with two forks and use it in sandwiches.

Ingredients:

Meat

• 2 medium sweet onions, such as Vidalia, cut into quarters
• 4 tsp light brown sugar
• 2 tsp smoked paprika
• 1 pork shoulder weighing 2-3 kg, without bone and excess fat on top
• Buns, mustard and coleslaw for serving

Sauce

• 1 cup finely chopped onion
• 2 tbsp. apple cider vinegar
• 3/4 cup tomato juice
• 1 teaspoon garlic powder
• A pinch of cayenne pepper
• A little hot sauce, such as Tabasco
• 1 teaspoon of sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, sandwich buns, brown sugar, paprika, barbecue sauce, apple cider vinegar

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Preparation:

Step 1
• Meat:
  
  Place the quartered onion in the bottom of a 5- to 6-quart slow cooker. Combine the brown sugar, smoked paprika, 2 teaspoons of salt, and a pinch of black pepper and rub into the meat. Place the pork in the slow cooker on top of the onions.
Step 2
• Sauce:
  
  Puree the onion in a blender. You may need to add a little water to the blender to ensure the onion is completely pureed. Place the onion puree in a 2-quart saucepan and cover with 1/4 cup water. Bring to a boil, then reduce heat to medium-low. Cook, stirring constantly, until the water has almost completely evaporated, about 5 minutes. Add the vinegar, tomato juice, 1/2 tablespoon of black pepper, garlic powder, cayenne pepper, and hot sauce and mix well. Increase the heat to medium-high, bring back to a boil, then stir in the sugar. Remove from heat.
Step 3
• Pour 1 cup of the sauce over the pork in the slow cooker. Continue cooking the remaining sauce over low heat for 30–40 minutes, until it has reduced by half. Then remove the sauce from the heat, let it cool completely, and refrigerate for later use.
Step 4
• Meanwhile, cook the pork in a slow cooker on low for 8-12 hours, checking after 8 hours for tenderness. Remove the pork and onions from the slow cooker. Discard the onions and shred the pork with two forks. To moisten the pork, stir in the slow cooker sauce. Season with salt and pepper to taste. Serve on buns with a little mustard and coleslaw.

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