Ingredients:

  • 3 lbs pork shoulder (also known as pork butt)
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust for spice level)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ cup apple cider vinegar
  • ½ cup chicken broth
  • ½ cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • ​2 tablespoons Worcestershire sauce
  • ​2 teaspoons smoked paprika
  • ​1 teaspoon garlic powder
  • Hamburger buns (6 count)
  • Coleslaw for topping (optional)

Instructions:

  1. In a small bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create a dry rub.
  2. Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the meat thoroughly.
  3. Place the rubbed pork in a resealable plastic bag or container and pour in the apple cider vinegar and chicken broth. Seal tightly and refrigerate overnight for best results.
  4. Remove pork from marinade and place it into a slow cooker along with any remaining marinade.
  5. Cover and cook on low heat for about 8 hours or until fork-tender.
  6. Once cooked, use two forks to shred the pork directly in the slow cooker; stir it into its juices to keep it moist.
  7. While your pulled pork is cooking, prepare your BBQ sauce by combining all ingredients in a saucepan over medium heat until bubbling; reduce heat to low and simmer for about 10 minutes until thickened slightly.
  8. Mix half of your prepared BBQ sauce into shredded pulled pork before serving; reserve other half for drizzling on top of sandwiches later if desired.
  9. Preheat your oven to300°F(150°C).
  10. Place seasoned pork shoulder in a roasting pan with any remaining marinade liquid around it.