# What You'll Need:
→ 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
→ Barbecue Sauce
12 - 1 cup barbecue sauce, plus additional for serving
→ For Serving
13 - 6 soft sandwich buns
14 - Coleslaw (optional)
15 - Dill pickle slices (optional)
# How to Make It:
01 - Combine salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar in a small bowl and mix thoroughly.
02 - Rub the prepared spice mixture evenly over the entire surface of the pork shoulder.
03 - Place the seasoned pork shoulder into the slow cooker. Carefully pour apple cider vinegar and chicken broth around the pork without pouring directly on top.
04 - Cover and cook on the low setting for 8 hours until the pork is tender and shreds easily with a fork.
05 - Transfer the pork to a large bowl and shred it using two forks, removing any excess fat.
06 - Skim off excess fat from the cooking liquid in the slow cooker. Return shredded pork to the slow cooker, add barbecue sauce, and heat on low for an additional 10 to 15 minutes.
07 - Pile the pulled pork onto buns, top with extra barbecue sauce, coleslaw, and pickles as desired, and serve immediately.
