Slow Cooker Pulled Pork

Ingredients

• 4 lbs bone-in pork shoulder (pork butt)
• 1 tablespoon salt
• 1 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 1 large yellow onion, sliced into rings
• 1/2 cup chicken broth
• 2 tablespoons apple cider vinegar
• 1 cup barbecue sauce, plus more for serving
• 8 hamburger buns, for serving

Nutrition (estimated per serving)

Method

1. Pat the 4 lbs pork shoulder completely dry with paper towels; a dry surface helps the spice rub stick and helps the meat brown better if you sear it.
2. In a small bowl, mix the 1 tablespoon salt, 1 tablespoon brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne if using. Rub this mixture all over every side of the pork, pressing it into the meat with your hands.
3. Scatter the sliced onion in an even layer on the bottom of a 6-quart or larger slow cooker; this keeps the pork from sitting directly in liquid and burning on the bottom.
4. Set the seasoned pork shoulder fat-side up on top of the onions. Pour the 1/2 cup chicken broth and 2 tablespoons apple cider vinegar around (not over) the meat so you do not wash off the rub.
5. Cover with the lid and cook on LOW for 8 hours, or on HIGH for 5 hours. Do not lift the lid during cooking; each peek lets out heat and can add 15-20 minutes to the total cook time.
6. The pork is done when it is fork-tender and shreds easily when pulled with two forks, and a meat thermometer inserted into the thickest part reads at least 195 F to 203 F (this higher temperature, well above the 145 F safe minimum for pork, is what makes tough connective tissue melt into gelatin so the meat falls apart).
7. Using two large forks or tongs, carefully lift the pork onto a large rimmed baking sheet or cutting board; it will be very hot and may fall apart as you lift it, so support it from underneath.
8. Let the pork rest for 10 minutes, then discard any large pieces of fat or bone. Shred the meat into bite-sized strands using two forks, pulling in opposite directions.
9. Skim excess fat off the top of the cooking liquid in the slow cooker with a large spoon, then stir the shredded pork back into the remaining onions and liquid to keep it moist.
10. Stir in the 1 cup barbecue sauce until the pork is evenly coated; taste and add more sauce or a pinch of salt if needed.
11. Pile the warm pulled pork onto the 8 hamburger buns and serve immediately with extra barbecue sauce on the side.

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