# 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 - 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)
# Directions:
01 - In a small bowl, mix together the salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar until evenly combined.
02 - Rub the spice mixture all over the pork shoulder, pressing gently to ensure the seasoning adheres to the meat.
03 - Place the seasoned pork in a slow cooker. Pour the apple cider vinegar and chicken broth around the pork, not directly over it.
04 - Cover and cook on low heat for 8 hours, or until the pork is very tender and shreds easily with a fork.
05 - Transfer the cooked pork to a large bowl. Using two forks, shred the meat, discarding any large pieces of excess fat.
06 - Skim excess fat from the cooking liquid remaining in the slow cooker. Return the shredded pork to the slow cooker and toss with the barbecue sauce. Heat for another 10–15 minutes on low.
07 - Pile the sauced pulled pork onto the sandwich buns. Top with additional barbecue sauce, coleslaw, and pickle slices if desired. Serve immediately.
