Tender slow-cooked pulled pork

# What You 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 extra for serving

→ For Serving

13 - 6 soft sandwich buns

14 - Coleslaw (optional)

15 - Dill pickle slices (optional)

# How-To:

01 - Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, and brown sugar in a small bowl. Mix thoroughly.

02 - Evenly coat the pork shoulder with the prepared spice rub, pressing it onto the surface.

03 - Place the seasoned pork shoulder into the slow cooker. Pour apple cider vinegar and chicken broth around the pork without pouring over it.

04 - Cover and cook on low heat for 8 hours, until the pork is tender and easily shredded with a fork.

05 - Transfer the pork to a large bowl and shred it using two forks, discarding any excess fat.

06 - Skim the 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 10 to 15 minutes, stirring occasionally.

07 - Pile the pulled pork onto soft sandwich buns. Add extra barbecue sauce, coleslaw, and pickle slices as desired. Serve immediately.

# Expert Tips:

01 -

It practically cooks itself while you go about your day, no hovering required.
The meat becomes so tender it falls apart at the gentlest touch of a fork.
Leftovers transform into entirely new meals, from tacos to nachos to breakfast hash.

02 -

Dont pour the liquid directly over the pork or youll wash off the spice rub before it has a chance to form a flavorful crust.
Skim the fat from the cooking liquid before adding the sauce back in, or the finished pork will taste greasy instead of rich.

03 -