'Firecracker Pork' is so explosively good, it's the highlight of every potluck!

There's something magical about coming home to the aroma of a meal that's been simmering away all day. This slow cooker spicy pulled pork is one of those dishes that transforms a hectic weekday into a cozy evening. Inspired by my love for bold flavors and the need for convenience, this recipe is perfect for anyone juggling work, family, and a passion for delicious food. It's a Midwest twist on a classic, bringing a bit of heat to the heartland.

This spicy pulled pork pairs wonderfully with a side of creamy coleslaw, which adds a refreshing crunch to balance the heat. You can also serve it with cornbread or over a bed of rice for a more substantial meal. If you're in the mood for something lighter, a simple green salad with a tangy vinaigrette complements the rich flavors perfectly.

Servings: 8

3 lbs pork shoulder
1 large onion, sliced
4 cloves garlic, minced
1 cup barbecue sauce
1/2 cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons chili powder
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Place the sliced onion and minced garlic at the bottom of the slow cooker.

Rub the pork shoulder with chili powder, smoked paprika, cayenne pepper, salt, and black pepper.

Place the seasoned pork on top of the onions and garlic.

In a bowl, mix together the barbecue sauce, apple cider vinegar, and brown sugar.

Pour the sauce mixture over the pork.

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

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 with your favorite sides.

For a sweeter version, add a can of crushed pineapple to the slow cooker. If you prefer less heat, reduce the amount of cayenne pepper or omit it altogether. You can also experiment with different barbecue sauces to change up the flavor profile. For a smoky twist, add a few drops of liquid smoke to the sauce mixture. If you're short on time, you can cook on high for 4-5 hours instead of low for 8-10 hours.