# What You Need:
→ Pork
01 - 1 (4-pound) boneless pork shoulder, trimmed of excess fat
→ Dry Rub
02 - 2 tablespoons brown sugar
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon cayenne pepper (optional)
→ Cooking Liquid
10 - 1/2 cup apple cider vinegar
11 - 1/2 cup chicken broth
→ Barbecue Sauce
12 - 2 cups barbecue sauce, plus additional for serving
→ Sandwiches
13 - 8 sandwich buns, split and toasted
14 - Coleslaw (optional, for topping)
15 - Pickles (optional, for serving)
# How-To Steps:
01 - Combine brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper in a small bowl.
02 - Pat pork shoulder dry with paper towels. Rub the spice mixture evenly over all sides of the pork.
03 - Place seasoned pork into the slow cooker. Pour apple cider vinegar and chicken broth around the pork, avoiding pouring directly on top.
04 - Cover and cook on low for 8 hours until pork is tender and easily shredded with a fork.
05 - Remove pork from slow cooker to a cutting board. Shred using two forks, discarding any large pieces of fat.
06 - Skim excess fat from cooking liquid in the slow cooker. Return shredded pork to slow cooker and mix well with barbecue sauce to coat evenly.
07 - Serve pulled pork on toasted buns. Top with coleslaw and pickles if desired. Provide extra barbecue sauce on the side.
