Classic Slow Cooker Pulled Pork

Ingredients

• 4 lbs Pork shoulder (Boston butt)
• 0.25 cup Brown sugar
• 1 tablespoon Smoked paprika
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 0.5 cup Apple cider vinegar
• 0.5 cup Chicken broth
• 1 tablespoon Worcestershire sauce
• 1.5 cups Barbecue sauce

Instructions

1. 1

   In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create the dry rub.

2. 2

   Rub the spice mixture evenly over all sides of the pork shoulder, pressing it into the meat.

3. 3

   Place the seasoned pork into the slow cooker.

4. 4

   Whisk together the apple cider vinegar, chicken broth, and Worcestershire sauce, then pour it into the bottom of the slow cooker around the pork.

5. 5

   Cover and cook on Low for 8 to 10 hours (or High for 5 to 6 hours) until the meat is fork-tender.

6. 6

   Remove the pork from the slow cooker and transfer to a large cutting board; discard the excess liquid, leaving about half a cup in the pot.

7. 7

   Shred the pork using two forks, removing any large pieces of fat.

8. 8

   Return the shredded meat to the slow cooker and toss with the barbecue sauce and reserved juices before serving.