# What You'll Need:
→ For the Pulled Pork
01 - 3.3 lbs boneless pork shoulder (Boston butt), trimmed
02 - 2 tsp kosher salt
03 - 1 tsp black pepper
04 - 1 tbsp smoked paprika
05 - 2 tsp garlic powder
06 - 2 tsp onion powder
07 - 1 tsp ground cumin
08 - 1 tsp dried oregano
09 - 1 tbsp brown sugar
10 - ½ 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)
# Step-by-Step Directions:
01 - Combine the salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar in a small bowl. Mix thoroughly to distribute spices evenly.
02 - Rub the spice mixture generously over all surfaces of the pork shoulder, pressing gently to adhere the seasonings.
03 - Transfer the seasoned pork to the slow cooker insert. Pour the apple cider vinegar and chicken broth around the base of the meat, avoiding pouring directly over the pork to preserve the rub.
04 - Cover and cook on low setting for 8 hours, or until the pork reaches an internal temperature of 205°F and shreds effortlessly with a fork.
05 - Remove the cooked pork to a large bowl. Using two forks, pull the meat apart into shreds, discarding any large pieces of excess fat or connective tissue.
06 - Skim the layer of fat from the cooking liquid remaining in the slow cooker. Return the shredded pork to the cooker, add the barbecue sauce, and toss to coat. Heat on low for 10–15 minutes until warmed through.
07 - Spoon the sauced pork generously onto the bottom halves of the sandwich buns. Top with additional barbecue sauce, coleslaw, and pickle slices as desired. Replace bun tops and serve immediately.
