Slow Cooker Pulled Pork

Instructions

1. 1

   In a small bowl, mix together 2 tablespoons of brown sugar, 2 tablespoons of smoked paprika, 1 tablespoon of chili powder, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of cumin, 1 teaspoon of black pepper, 1 teaspoon of salt, and ½ teaspoon of cayenne pepper to create a dry rub. Pat 4 lbs of bone-in pork shoulder dry with paper towels and coat all surfaces generously with the rub, pressing firmly to ensure it adheres.

2. 2

   Place the seasoned pork shoulder fat-side up in a slow cooker. Pour 1 cup of apple cider vinegar and ½ cup of chicken broth around the base of the pork. Cover and cook on LOW for 8–10 hours or on HIGH for 5–6 hours until the meat is tender enough to pull apart effortlessly with two forks and an instant-read thermometer reads 200–205°F (93–96°C).

3. 3

   Once cooked, carefully remove the pork from the slow cooker and let it rest on a cutting board for 15 minutes. Shred the meat into strands using two forks, discarding any large pieces of fat.

4. 4

   Skim the fat from the cooking liquid and pour ¼ cup of the liquid back over the shredded meat to keep it moist. Toss the shredded pork with 2 cups of your favorite BBQ sauce, adjusting to taste.

5. 5

   Serve the pulled pork piled high on brioche buns, accompanied by creamy coleslaw for added crunch and flavor. Enjoy your delicious slow cooker pulled pork with friends and family.