# 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)
# How-To Steps:
01 - In a small bowl, mix together the salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar until well combined.
02 - Rub the spice mixture evenly over all sides of the pork shoulder, pressing gently to adhere.
03 - Place the seasoned pork in the slow cooker. Pour the apple cider vinegar and chicken broth around the pork, not directly over it.
04 - Cover and cook on low setting 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, add the barbecue sauce, and toss to combine. Heat on low for 10–15 minutes until warmed through.
07 - Pile the sauced pulled pork onto the bottom halves of the buns. Top with additional barbecue sauce, coleslaw, and pickle slices if desired. Place bun tops and serve immediately.
