Ingredients:

  • 1 tablespoon (15 g) brown sugar
  • 1 tablespoon (15 g) paprika (smoked or sweet, based on preference)
  • 1 tablespoon (15 g) garlic powder
  • 1 tablespoon (15 g) onion powder
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) black pepper
  • 1 teaspoon (5 g) cayenne pepper (adjust to taste)
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (5 g) dried thyme (or oregano)
  • 4-5 pounds (1.8-2.3 kg) pork shoulder (also called pork butt)
  • 1 cup (240 ml) chicken or vegetable broth (for cooking)

Instructions:

  1. In a medium bowl, combine brown sugar, paprika, garlic powder, onion powder, cumin, black pepper, cayenne, salt, and thyme.
  2. Pat the pork shoulder dry with paper towels. Generously coat the pork with the spice mix, ensuring even coverage. Let it rest for at least 30 minutes (or overnight in the fridge for more flavor).
  3. Slow Cooker: Place the seasoned pork in the slow cooker. Pour broth over it. Cover and cook on low for 8 hours until tender.
  4. Oven: Preheat to 300°F (150°C). Place the pork in a Dutch oven, add broth, cover tightly with foil, and bake for about 4 hours until tender.
  5. Once cooked, transfer pork to a large cutting board. Use two forks to shred the meat into bite-sized pieces.
  6. Serve shredded pork on buns, plates, or tostadas, with additional sauce as desired.