In the bottom of a 6-quart or larger slow cooker, whisk together the onion, tomato paste, apple cider vinegar, honey, water, brown sugar, Worcestershire, smoked paprika, garlic powder, mustard powder, sriracha, 1 teaspoon salt, and liquid smoke (if using), until smoothly combined.
Season the pork all over with a generous amount of kosher salt and ground pepper.
Add the pork to the slow cooker and spoon the sauce all over the top to cover it.
Cover the slow cooker and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours, until the pork is fall-apart tender. Transfer the pork to a large bowl, leaving the cooking liquid in the slow cooker.
In a small bowl, stir together the cornstarch with 3 tablespoons cold water to create a slurry. Pour into the slow cooker, then whisk to combine. Cover the slow cooker and cook on HIGH, whisking every so often, until the sauce is thickened to your liking, about 20 to 30 minutes.
While the sauce thickens, shred the pork with two forks or, if it is cool enough to handle, with your fingers.
Stir the shredded pork back into the thickened sauce in the slow cooker. Taste and adjust seasoning as desired (you may need an extra pinch of salt or some additional hot sauce if you enjoy a kick). Spoon pork on top of buns with coleslaw and pickles to create a sandwich, or serve it any way you like.
TO STORE: Store slow cooker pulled pork for up to 4 days.
TO REHEAT: To reheat slow cooker pulled pork, warm on the stovetop or in the microwave, with a splash of water or chicken broth to keep the pork from becoming too thick or dry.
TO FREEZE: Portion the pulled pork into freezer-safe containers of your desired size. Freeze for up to 3 months (I’ve gone even longer). Let thaw overnight in the refrigerator.
Serving: 1(of 8) without bun or slawCalories: 313kcalCarbohydrates: 24gProtein: 40gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 102mgPotassium: 957mgFiber: 1gSugar: 18gVitamin A: 576IUVitamin C: 7mgCalcium: 35mgIron: 3mg
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