3 Tbsp(225 g)light brown sugar(divided, 1 Tbsp and 2 Tbsp)
2 tsp(4 g)smoked paprika
½ tsp(2 g)ground cumin
2 tsp(12 g)salt
½ tsp(1 g)pepper
2 tsp(10 ml)vegetable oil
3-4 lbpork(boneless shoulder is recommended, trim excess fat)
¾ c(177 ml)water
½ c(125 ml)apple cider vinegar
3 Tbsp(49 g)tomato paste
2 Tbsp(16 g)honey(optional)
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In a small bowl combine 1 Tbsp of the light brown sugar, smoked paprika, cumin, salt, pepper, garlic salt (or garlic powder), and rubbed sage. Rub the spice mixture all over the pork, coating all sides.
In a large frying pan, heat the vegetable oil over medium high heat. Add the pork and sear all of the sides, until browned (about 5 minutes). Transfer pork to a plate and set aside.
Sauce Mix (with drippings)
Add water, apple cider vinegar, tomato paste and remaining 2 Tbsp of the light brown sugar (add optional honey, if desired) to the drippings in the frying pan, whisk or stir ingredients together to make a thin sauce. Transfer the sauce from frying pan into your slow cooker and add pork. Cook on low for eight hours, or on high for six hours.
Once cooked, pull meat apart (add salt or pepper, to taste). Add your favorite barbecue sauce, then pan fry for a nice crispy texture on the edges of your pulled pork (optional).