Slow Cooker Pulled Pork with BBQ Sauce

Pat the pork shoulder dry with paper towels. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Rub the seasoning mixture evenly over all sides of the pork shoulder, making sure the meat is well coated.

Pour chicken broth and apple cider vinegar into the slow cooker. Place the seasoned pork shoulder into the slow cooker and add ¾ cup BBQ sauce over the top. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the pork is very tender and easily pulls apart with a fork.

Carefully remove the cooked pork from the slow cooker and place it on a large cutting board. Using two forks, shred the pork into bite-sized pieces, removing any large pieces of excess fat. Return the shredded pork to the slow cooker and mix with the cooking juices.

Stir in the remaining BBQ sauce until the pulled pork is evenly coated. Allow the pork to warm for another 10–15 minutes so the flavors combine. Serve warm on sandwich buns, wraps, sliders, or with your favorite barbecue sides.