Sweet and smoky pork shoulder with a spicy chipotle kick, served on brioche buns.
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Season the pork shoulder generously on all sides with salt, pepper, garlic powder, and onion powder.
In a medium bowl, whisk together the ketchup, honey, minced chipotle peppers, apple cider vinegar, and smoked paprika.
Place the seasoned pork into a slow cooker and pour the honey-chipotle sauce over the top, ensuring it is well coated.
Cover and cook on low for 8 to 10 hours (or high for 5 to 6 hours) until the meat is fork-tender and falling apart.
Remove the pork from the slow cooker and place it on a large cutting board; shred the meat using two forks, discarding any large pieces of fat.
Skim the excess fat from the liquid remaining in the slow cooker, then toss the shredded pork back into the sauce to combine.
Toast the brioche buns lightly in a pan or oven until golden brown.
Heap a generous portion of the pork onto each bun and serve immediately with extra sauce if desired.
