Step by step

Method

4 steps

1. 1

   Mix 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon black pepper. Pat 4 lb boneless pork shoulder dry and rub the spice mix all over — get into the folds.

2. 2

   Scatter 1 large sliced onion in the bottom of a slow cooker. Set the pork on top and pour ½ cup low-sodium chicken broth and ⅓ cup apple cider vinegar around (not over) the meat so you don't wash off the rub.

3. 3

   Cover and cook on LOW 8–9 hours until the pork shreds easily with two forks and feels fall-apart tender. If it's still tight at 8 hours, give it another hour.

4. 4

   Transfer the pork to a board, discard large pieces of fat, and shred. Toss with ½ cup barbecue sauce and a few spoonfuls of the cooking juices until moist and glossy. Pile onto soft rolls with slaw. You want tender slow-cooker pulled pork that shreds into juicy strands — not dry stringy meat or a watery sauce bath.