# What You Need:
→ For the Pulled Pork
01 - 3.3 lbs boneless pork shoulder (Boston butt), trimmed
02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 tablespoon smoked paprika
05 - 2 teaspoons garlic powder
06 - 2 teaspoons onion powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon dried oregano
09 - 1 tablespoon brown sugar
10 - 1/2 cup apple cider vinegar
11 - 1 cup chicken broth
→ For the Barbecue Sauce
12 - 1 cup barbecue sauce, plus more for serving
→ For Serving
13 - 6 soft sandwich buns
14 - Coleslaw (optional)
15 - Dill pickle slices (optional)
# Steps:
01 - Combine salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar in a small bowl. Mix thoroughly to distribute all spices evenly.
02 - Rub the spice mixture generously over all surfaces of the pork shoulder, pressing gently to adhere the spices to the meat.
03 - Place the seasoned pork in the slow cooker. Pour apple cider vinegar and chicken broth around the sides of the pork, avoiding direct pouring over the meat to preserve the spice rub.
04 - Cover and cook on low setting for 8 hours until pork is extremely tender and easily shreds with minimal fork pressure. The internal temperature should reach 195°F for optimal shredding.
05 - Transfer pork to a large bowl. Using two forks, pull the meat apart into shreds, removing and discarding any large pieces of excess fat or connective tissue.
06 - Skim excess fat from the remaining cooking liquid in the slow cooker. Return shredded pork to the cooker, add barbecue sauce, and toss to coat evenly. Heat on low for 10 to 15 minutes until heated through.
07 - Generously pile sauced pulled pork onto split buns. Top with additional barbecue sauce, coleslaw, and pickle slices if desired. Serve immediately while hot.
