2 tsp of canola oil

~3 lb pork shoulder

1/2 cup of dark brown sugar

1/2 cup of bourbon

2 TBSP soy sauce

1 TBSP Worcestershire sauce

2 TBSP Dijon mustard

2 TBSP ketchup

3/4 tsp smoked paprika

1 large onion, sliced

Salt and Freshly Cracked Black Pepper

Slider buns for serving


Season the pork shoulder with salt and pepper. In a large pan, add the canola oil. Over medium high heat, brown the pork shoulder on all sides.

In a bowl, mix together the dark brown sugar, bourbon, soy sauce, Worcestershire sauce, Dijon mustard, ketchup and smoked paprika until the sugar is dissolved.

In the base of the slow cooker, layer the sliced onions.

Nestle the pork shoulder on top and pour over the sauce.

Let cook on LOW for 8 hours or so, until the pork is fork tender. Halfway through, if possible, turn the pork on the opposite side.

Remove the cooked pork to a dish and shred the meat using two forks.

Skim the fat from the sauce and the onions. Puree the onions and the sauce using a blender until smooth.

Pour the sauce over the pulled pork until the pork is “wet”. Serve on slider buns. The pork can be made in advance, and then reheated easily either in a slow cooker or bake in the oven ~10 minutes or until heated through.