pulled pork

Ingredients

• 2.5 lbs Pork Shoulder (Boston Butt), bone-in or boneless
• 1/2 cup Apple Cider Vinegar
• 1/4 cup Brown Sugar
• 2 tbsp Smoked Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Chili Powder
• 1/2 tsp Black Pepper
• 1/4 tsp Cayenne Pepper (optional)
• 1 cup Chicken Broth

Instructions

1. Combine apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, black pepper, and cayenne pepper (if using) in a large bowl. Add the pork shoulder and coat thoroughly.
2. Place the pork shoulder in a slow cooker. Pour the chicken broth over the pork.
3. Cook on low for 8-10 hours, or on high for 4-6 hours, until the pork is very tender and easily shreds with a fork.
4. Remove the pork from the slow cooker and shred it with two forks. Discard any excess fat.
5. Serve on buns with your favorite BBQ sauce.

Notes

• For a smokier flavor, you can smoke the pork shoulder for 2-3 hours before adding it to the slow cooker.
• If using a bone-in shoulder, remove the bone and any excess fat after cooking.
• Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days.
• To reheat, add a little broth or water to the pork and reheat on the stovetop or in the microwave.