This slow-cooked pork shoulder spends eight low-and-slow hours soaking up a smoky, savory rub of paprika, cumin, garlic and onion powder, with a hit of oregano and a touch of cayenge for warmth. The braising liquid — a mix of apple cider vinegar, chicken broth, coconut aminos and olive oil — keeps the meat moist and infuses it with a deep, tangy backbone as it breaks down into fork-tender shreds. Once shredded, the pork gets tossed right back into that flavorful liquid so every bite stays juicy instead of dry. It's an easy, hands-off dinner that works beautifully for a Paleo table, whether piled onto lettuce cups, over roasted sweet potatoes, or eaten straight off the fork. Simple pantry spices and real, whole ingredients do all the heavy lifting here, which makes this one a genuinely solid pick to add to your weekly rotation.
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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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