Ingredients:

  • 4 lb pork shoulder
  • 1/4 cup brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/4 cup apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 1/2 cups BBQ sauce

Instructions:

  1. Pat the pork shoulder dry with paper towels. Note: Moisture on the surface prevents the rub from sticking.
  2. Combine brown sugar, smoked paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl.
  3. Massage the mixture generously into all sides of the pork. Note: Use your hands to really push the spices into the meat.
  4. Place the rubbed pork into the slow cooker.
  5. Pour the apple cider vinegar and Worcestershire sauce around the sides of the meat. Note: Avoid pouring directly on top to keep the rub intact.
  6. Cover and cook on LOW for 8 hours until the internal temperature reaches 205°F (96°C).
  7. Transfer the pork to a baking sheet and let it rest for 20 minutes. Note: This is critical for juice redistribution.
  8. Using two forks, shred the meat into long, tender strands.
  9. Discard excess cooking liquid from the pot (keep 1/2 cup if you like it extra saucy).
  10. Return the shredded pork to the slow cooker and stir in the BBQ sauce until fully coated and glossy.