Tender slow-cooked pork shoulder, richly seasoned and shredded, tossed in tangy barbecue sauce on soft buns for a classic crowd-pleaser.
# 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 - 1/2 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 well combined.
02 - Rub the spice mixture thoroughly over all surfaces of the pork shoulder, ensuring even coverage.
03 - Place the seasoned pork in the slow cooker. Pour the apple cider vinegar and chicken broth around the sides of the pork, not directly over it.
04 - Cover and cook on low setting for 8 hours, or until the pork is extremely tender and shreds effortlessly with a fork.
05 - Transfer the cooked pork to a large bowl. Using two forks, shred the meat while 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 cooker, add barbecue sauce, and toss to combine. Heat on low for 10–15 minutes.
07 - Mound the sauced pulled pork onto sandwich buns. Add extra barbecue sauce, coleslaw, and pickle slices if desired. Serve immediately while warm.
