# What You Need:
→ Pork
01 - 4 pounds boneless pork shoulder, trimmed of excess fat
→ Spice Rub
02 - 2 tablespoons brown sugar
03 - 1 tablespoon smoked paprika
04 - 1 tablespoon chili powder
05 - 2 teaspoons garlic powder
06 - 2 teaspoons onion powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
→ Cooking Liquid
10 - 1 cup chicken broth
11 - 1 cup barbecue sauce, plus additional for serving
12 - 2 tablespoons apple cider vinegar
13 - 1 tablespoon Worcestershire sauce
# How-To Steps:
01 - Combine brown sugar, smoked paprika, chili powder, garlic powder, onion powder, ground cumin, salt, and black pepper in a small bowl until evenly mixed.
02 - Pat the pork shoulder dry with paper towels, then rub the spice mixture firmly over all surfaces of the meat.
03 - Place the seasoned pork in the slow cooker. Pour chicken broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce around the pork without pouring directly on top.
04 - Cover and cook on low heat for 8 hours, or until the pork is very tender and can be easily shredded with a fork.
05 - Transfer the pork to a large bowl, skim fat from the cooking liquid, then shred the meat using two forks, discarding any large pieces of fat.
06 - Return shredded pork to the slow cooker, mix with reserved cooking liquid and extra barbecue sauce as desired, then heat through for 10 to 15 minutes.
07 - Plate the pulled pork on buns, with coleslaw, or alongside preferred accompaniments.
