Slow-cooked pork shoulder bathed in smoky barbecue sauce, ideal for sandwiches, tacos, or rice bowls.
# What You'll Need:
→ Pork
01 - 4 pounds boneless pork shoulder, trimmed of excess fat
→ Spice Rub
02 - 2 tablespoons brown sugar
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - ¼ teaspoon cayenne pepper (optional)
→ Sauce
10 - 1 cup barbecue sauce (gluten-free if necessary)
11 - ½ cup chicken broth
12 - 2 tablespoons apple cider vinegar
13 - 1 tablespoon Worcestershire sauce
# How to Make It:
01 - Combine all spice rub ingredients in a small bowl and mix thoroughly.
02 - Pat pork dry with paper towels, then rub spice mixture evenly over all sides, pressing to adhere.
03 - Place seasoned pork shoulder into the slow cooker base.
04 - In a separate bowl, whisk barbecue sauce, chicken broth, apple cider vinegar, and Worcestershire sauce; pour evenly over pork.
05 - Cover and cook on low for 8 hours or high for 4 to 5 hours until pork is tender and easily shredded.
06 - Remove pork and shred using two forks, discarding large fat pieces.
07 - Skim excess fat from cooking liquid, then return shredded pork to the slow cooker and mix well with sauce.
08 - Heat mixture for 10 to 15 minutes before serving on buns, in tacos, or over rice with additional barbecue sauce if desired.
