# Ingredient List:
→ Pork
01 - 1 (4–5 lb) boneless pork shoulder, trimmed of excess fat
→ Spice Rub
02 - 2 tbsp brown sugar
03 - 2 tsp smoked paprika
04 - 1½ tsp salt
05 - 1 tsp black pepper
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - ½ tsp cayenne pepper (optional)
→ Sauce
09 - 1¼ cups barbecue sauce, plus extra for serving
10 - ⅓ cup apple cider vinegar
11 - ½ cup chicken broth
→ Optional
12 - Soft sandwich buns or rolls, for serving
13 - Coleslaw, for topping
# Directions:
01 - Combine brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl.
02 - Pat pork shoulder dry and evenly coat with the spice rub, pressing it into all surfaces.
03 - Place pork in slow cooker and pour barbecue sauce, apple cider vinegar, and chicken broth over and around the meat.
04 - Cover and cook on LOW for 8 hours until pork is tender and easily shredded with a fork.
05 - Transfer pork to a large bowl or cutting board and shred with forks, discarding large fat pieces.
06 - Skim excess fat from cooking liquids, return shredded pork to slow cooker, toss with juices and additional barbecue sauce if desired.
07 - Serve pulled pork on buns topped with coleslaw or preferred accompaniments.
