Ingredients

The following ingredients have 9 Servings
  • 5 pounds pork shoulder
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1 tsp. paprika
  • 2 Tbsp. cooking oil (vegetable or canola)
  • 1/2 cup diced sweet onion
  • 1/4 cup chopped cilantro
  • 2 tsp. diced jalapeno (leave out if you don't like spicy)
  • 1 cup Sweet Baby Ray's Original Barbecue Sauce
  • 1 cup Apple Cider
  • Prepared Cornbread (I made a double batch of store bought cornbread mix in a 9x13 pan)
  • Sweet Baby Ray's Barbecue Sauce
  • Sour cream
  • Shredded sharp cheddar cheese
  • Diced sweet onion

Instruction

  • In a small bowl combine the pepper, salt, onion powder, garlic powder and paprika. Remove the pork from its packaging and pat dry with a paper towel.
  • Sprinkle the seasoning mix you just made onto the pork roast.
  • Set a large skillet to medium-high heat.
  • Add enough oil to coat the bottom of the pan. Sear the roast on all sides.
  • Place the seasoned pork roast into a 6-quart slow cooker.
  • Add the onion, cilantro, jalapeno Sweet Baby Ray's Barbecue Sauce to the top of the roast. Add the apple cider around the roast.
  • Cover, and cook on LOW for 8 hours.
  • Shred the meat with 2 fork right in the slow cooker, discarding any fat.
  • Serve the shredded pork over cornbread topped with Sweet Baby Ray's Barbecue Sauce, sour cream, cheese, sweet onion, cilantro and jalapenos.
  • ENJOY!