Slow Cooker Pulled Pork
"Fork-tender pulled pork that practically makes itself -- just season, set, and forget for 8 hours of low and slow magic."
The Game Plan
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Mix the brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper together in a small bowl.
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Pat the pork shoulder dry with paper towels. Rub the spice mixture generously over the entire surface, getting into all the crevices.
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Place the seasoned pork shoulder fat-side up in a 6-quart or larger slow cooker.
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Pour the apple cider vinegar and chicken broth around the sides of the meat (not over the top -- you want to keep that spice rub in place).
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Cover and cook on LOW for 8-10 hours, or HIGH for 5-6 hours. The pork is done when it shreds easily with two forks and the internal temperature hits 200-205°F.
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Transfer the pork to a large cutting board or sheet pan. Discard the bone if using bone-in. Shred the meat with two forks, pulling apart the fibers.
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Skim the fat from the cooking liquid in the slow cooker. Return the shredded pork to the pot and add the BBQ sauce. Stir everything together and let it warm on LOW for another 15-20 minutes so the flavors meld.
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Serve piled high on brioche buns with your choice of toppings.
