‘Amish Barnraiser’s Best’ is what my family calls this dish—it’s smoky, tender, and always the talk of the table!

Place the sliced onion at the bottom of the slow cooker.

Rinse and pat dry the pork shoulder, then place it on top of the onions.

In a mixing bowl, combine the apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, mustard, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir until well blended.

Pour the sauce over the pork, ensuring it’s well coated.

Cover and cook on low for 8-10 hours, or until the pork is tender and easily pulls apart with a fork.

Once cooked, remove the pork from the slow cooker and shred it using two forks.

Return the shredded pork to the slow cooker and mix it with the juices.

Serve hot on buns or as desired.

For a smokier flavor, try adding a few drops of liquid smoke to the sauce. If you prefer a spicier kick, increase the cayenne pepper or add some hot sauce to taste. You can also experiment with different types of vinegar, like balsamic or red wine vinegar, for a unique twist. For a lighter version, use pork loin instead of shoulder, though it may be less tender. Leftovers can be transformed into tacos or added to a hearty soup.