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  • 1 Tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 2 cups MUSSELMAN’S® Apple Butter
  • 1 cup MUSSELMAN’S® Apple Cider Vinegar
  • ½ cup honey
  • 1 cup water
  • 2 Tablespoons paprika
  • 3 Tablespoons spicy brown mustard
  • 2 teaspoons salt
  • 2 Tablespoons worcestershire sauce
  • 1 Tablespoon sriracha hot chili sauce
  • 1 6-7 pound pork shoulder roast
  • buns and slaw for serving


  1. Step 1
    Heat the olive oil in a medium-sized saucepan over high heat. Add in garlic and onion and cook until just tender and fragrant, about five minutes.

  2. Step 2
    Add in apple butter, apple cider vinegar, honey, water, paprika, mustard, salt, worcestershire sauce, and chili sauce. Bring to a boil, reduce heat and simmer until thickness of a barbecue sauce (about 15 minutes). Reserve about one cup of the sauce for serving.

  3. Step 3
    Place shoulder roast in large slow cooker, cover with remaining barbecue sauce, and cook on low for 8-10 hours, or high for 6-8 hours (or until the pork is tender enough to shred)

  4. Step 4
    Shred pork with two forks. To serve, pile on top of buns, then drizzle with reserved barbecue sauce and top with slaw.

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