Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 3.5 pounds of pork shoulder thoroughly with paper towels and season it evenly on all sides with 2 tablespoons of smoked paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering, then carefully sear the seasoned pork shoulder for 3-4 minutes per side until a deep golden-brown crust forms on all surfaces.

3. 3

   In a medium bowl, whisk together 0.5 cup of tamarind paste, 0.5 cup of light brown sugar, and 0.25 cup of apple cider vinegar until completely smooth.

4. 4

   Transfer the seared pork shoulder to a large slow cooker, pour 1 cup of chicken broth around the meat, and then generously brush or pour the prepared tamarind BBQ sauce over the entire pork shoulder.

5. 5

   Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork shoulder is fork-tender and shreds easily.

6. 6

   Carefully remove the pork shoulder from the slow cooker and place it on a large cutting board, then use two forks to shred the meat into desired pieces, discarding any excess fat or bone.

7. 7

   Skim any excess fat from the sauce remaining in the slow cooker, then whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry and stir it into the hot sauce.

8. 8

   Cook the sauce on high for 15-20 minutes, stirring occasionally, until it has thickened to your desired consistency, then return the shredded pork to the slow cooker and toss to coat completely before serving.