Ingredients

BBQ Sauce

| 7 oz jar tomato paste
| 1/2 c apple cider vinegar

| 1 tbsp balsamic glaze

| 2 tbsp @portlandsyrups Hibiscus Cardamom Syrup
| 1/2 tsp salt

| 1/2 tsp pepper

| 1 tsp smoked paprika

| 1 tsp garlic powder

Pork Shoulder

| 3-3.5 lbs boneless pork shoulder

| salt, pepper, and cumin for seasoning

| small yellow onion, chopped

| 3 cloves garlic, chopped

| 1/2 c chicken broth

| 1/2 c apple cider vinegar

| 1 tbsp @portlandsyrups Hibiscus Cardamom Syrup

Instructions

For the BBQ sauce, whisk together all ingredients in a bowl and set aside. For pork, generously season on all sides with salt, pepper, and cumin. Sear in a pan on medium high for about 3 minutes on each side, or until you get a bit of a golden sear. Remove pork and set aside. Sauté onion and garlic in the same pan you just seared the pork in, until the onion becomes translucent and fragrant. Put the sautéd onion and garlic in the slow cooker, place the pork on top, then pour in the broth and vinegar. Cook on low for 8-10 hours or on high for 4-6 hours. Once the pork is cooked, shred with two forks and using a slotted spoon, remove the pork from the majority of the remaining liquids and place in a bowl. Pour the BBQ sauce over the pork, along with the remaining tbsp of Hibiscus Cardamom Syrup. Serve with veggies, make a taco, top it on your salad, or make a sandwich- there is no wrong way to enjoy this pork!