Slow-cooked for eight hours on low, this pork shoulder turns completely fork-tender and pulls apart into juicy, well-seasoned shreds with almost no effort. A smoky-warm rub of paprika, cumin, garlic, and onion powder builds a deep crust before the braise, while apple cider vinegar and coconut aminos simmer alongside it to keep every bite moist and tangy. Once shredded, the meat gets tossed right back into that defatted braising liquid so it soaks up even more flavor before it hits your plate. It's a low-effort, high-reward dinner that piles easily onto rice, into lettuce cups, or straight over a baked potato. This one's a genuinely solid pick for a gluten free table, no special weeknight planning required.
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In a small bowl, combine the smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, dried oregano, and cayenne (if using). Stir until evenly mixed.
Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the surface, pressing it in firmly so it adheres.
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