bbq pulled pork

Ingredients

• 2.5 kg pork shoulder (Boston butt)
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional)
• 1 cup chicken broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chili powder
• BBQ sauce (your favorite brand, for serving)

Instructions

1. Rub the pork shoulder all over with the smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
2. Place the pork shoulder in a slow cooker.
3. Pour in the apple cider vinegar, brown sugar, chicken broth, and Worcestershire sauce.
4. Cook on low for 8-10 hours, or on high for 6-8 hours, until the pork is very tender and easily pulls apart with a fork.
5. Remove the pork from the slow cooker and shred it with two forks.
6. Return the shredded pork to the slow cooker and toss with 1/2 - 1 cup of your favorite BBQ sauce (depending on your desired level of sauciness).
7. Serve on buns with your favorite toppings.

Notes

• For best results, use a pork shoulder with a good amount of fat. This helps keep the pork moist during the long cooking process.
• If you don't have a slow cooker, you can braise the pork shoulder in a Dutch oven on the stovetop for approximately 3-4 hours.
• To easily shred the pork, use two forks or a meat shredder.
• Store leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in a slow cooker.
• A digital meat thermometer inserted into the thickest part of the pork shoulder should read 200-205°F (93-96°C) for maximum tenderness.