Ingredients
Scale
3–4 lbs. Pork Shoulder (pork butt works too)
1/2 cup Brown Sugar
1/2 cup Orange Juice
3 tablespoons Paprika
1 tablespoon Black Pepper
1 tablespoon Salt
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 teaspoon Ground Mustard
1 tablespoon Worcestershire Sauce
2 teaspoons Liquid Smoke
Instructions
- In a small bowl, mix the brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and ground mustard.
- Pat the pork shoulder dry with paper towels and rub the spice mix all over the pork, coating it generously. If you have time, let it sit for 30 minutes or refrigerate overnight for deeper flavor.
- In the slow cooker, add the orange juice, Worcestershire sauce, and liquid smoke. Stir gently.
- Place the pork in the slow cooker (fat side up), cover, and cook on low for 8–10 hours or high for 5-6 hours, until the pork is fork-tender and easily shreds.
- Remove the pork from the slow cooker, shred it with two forks.
- Return the shredded pork to the slow cooker to soak up the juices for about 15 minutes before serving.
- Serve with your favorite toppings. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 8 hours