Ingredients

• 4–5 lb (1.8–2.3 kg) pork shoulder
• 1 onion, sliced
• 2 tsp (10 ml) paprika
• 1 tsp (5 ml) cumin
• 1 tsp (5 ml) garlic powder
• 1 tsp (5 ml) salt
• 1 cup (250 ml) BBQ sauce
• 1/4 cup (60 ml) apple cider vinegar
• Buns, coleslaw

Steps

1. Rub pork with spices and salt; place over onions in slow cooker.
2. Add BBQ sauce and vinegar. Cook LOW 8–10 hours until shreddable.
3. Shred; toss with juices. Serve on buns with slaw.

Pairings

• Wine: Zinfandel – ripe fruit and a little sweetness for the BBQ sauce; Lambrusco (dry) – chilled, fruity and fizzy against rich pork
• Beer: Amber Lager – caramel malt echoes the BBQ sauce; Brown Ale – roasty sweetness for slow-cooked pork