1 (12 ounce) can tomato paste
½ cup apple cider vinegar
2 tablespoons dried onion flakes
2 tablespoons prepared yellow mustard
2 tablespoons molasses
4 cloves garlic
1 tablespoon olive oil
2 teaspoons liquid hickory smoke flavoring
7 tablespoons brown sugar
2 tablespoons kosher salt
1 tablespoon ground cumin
2 teaspoons ground dried chipotle pepper
2 teaspoons hot smoked paprika
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon mustard powder (such as Keen’s®)
1 teaspoon cayenne pepper
3 ¾ pounds pork shoulder roast
Mix tomato paste, vinegar, onion flakes, yellow mustard, molasses, garlic, olive oil, and liquid smoke in a bowl to create a thick paste. Stir brown sugar, kosher salt, cumin, chipotle pepper, paprika, black pepper, garlic powder, mustard powder, and cayenne pepper into tomato paste mixture.
Place pork shoulder into a slow cooker and add paste mixture.
Cook on High for 4 hours. Shred pork with 2 forks and remove bone. Reduce heat to Low and continue cooking for 1 to 2 more hours.
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