Slow Cooker Pulled Pork

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  Pork Shoulder (Boston Butt)(1361g)
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  Yellow Onion
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  Garlic(240g)
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  Paprika, Ground(10g)
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  Paprika, Smoked(5g)
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  Brown sugar(30g)
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  Garlic powder(5g)
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  Onion powder(5g)
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  2 tsp salt ($0.10)
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  1/2 tsp freshly cracked black pepper ($0.04)

Instructions

1. 1Combine the ground paprika, smoked paprika, brown sugar, garlic powder, and onion powder in a small bowl to create the spice rub.
2. 2Cut the pork shoulder into 3–4 inch chunks, removing the bone if present. Pat the meat dry with paper towels.
3. 3Toss the pork chunks with the spice rub in a large bowl until evenly coated on all sides.
4. 4Dice the onion and mince the fresh garlic. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat for 2 minutes, then add the pork chunks in a single layer. Sear for 4–5 minutes per side until deeply browned, working in batches if needed to avoid crowding. Transfer browned pork to a plate.
5. 5Add the diced onion to the same pot and cook over medium heat for 3–4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant. Return the pork to the pot and add just enough water to barely cover the meat. Bring to a boil over high heat, then reduce heat to low, cover partially, and simmer for 2–2.5 hours, stirring occasionally, until the pork shreds easily with a fork and internal temperature reaches 190°F.
6. 6Remove from heat and use two forks to shred the meat directly in the pot, discarding any large fat deposits or bone fragments.
7. 7Divide the pulled pork evenly into 8 airtight containers while hot, including the braising liquid for moisture, then cool to room temperature before sealing and refrigerating.
8. 8Optional: For crispy edges, spread portions on a sheet pan and broil at 500°F for 2–3 minutes, watching closely, until the edges are browned and caramelized.