# What You'll Need:
→ For the 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 - 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)
# How To Make It:
01 - Combine salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar in a small bowl. Mix thoroughly until evenly distributed.
02 - Rub the spice mixture generously over all surfaces of the trimmed pork shoulder, pressing gently to ensure adherence.
03 - Place the seasoned pork in the slow cooker. Pour apple cider vinegar and chicken broth around the sides of the meat, avoiding direct pouring over the pork.
04 - Cover and cook on low setting for 8 hours until pork reaches internal temperature of 195°F and shreds effortlessly with a fork.
05 - Transfer pork to a large bowl. Using two forks, shred the meat, discarding any large pieces of excess fat.
06 - Skim excess fat from cooking liquid remaining in slow cooker. Return shredded pork to cooker, add barbecue sauce, and toss to coat. Heat on low for 10-15 minutes until warmed through.
07 - Heap sauced pulled pork onto bottom buns. Add additional barbecue sauce if desired, top with coleslaw and pickles, and crown with top buns. Serve immediately.
