Slow Cooker Pulled Pork Set and Forget

Ingredients

• 4-5 lbs pork shoulder (or Boston butt)
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional)
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp brown sugar (light or dark)
• 1 tbsp olive oil
• 1 cup low-sodium chicken broth
• 1/2 cup apple cider vinegar
• 1 cup your favorite BBQ sauce

Instructions

1. 1

   Pat the pork shoulder completely dry with paper towels. This is crucial for a good sear.

2. 2

   In a small bowl, mix the smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, black pepper, and brown sugar.

3. 3

   Generously coat the entire surface of the pork with the spice rub, pressing it in with your hands.

4. 4

   Heat the olive oil in a large, heavy skillet over medium-high heat.

5. 5

   Sear the pork shoulder on all sides until a deep, dark brown crust forms, about 3-4 minutes per side.

6. 6

   Place the seared pork shoulder into the slow cooker.

7. 7

   Pour the chicken broth and apple cider vinegar around the meat (not directly over the top, to preserve the crust).

8. 8

   Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the meat shreds effortlessly with two forks.

9. 9

   Carefully remove the pork from the slow cooker to a large cutting board and let it rest for 10-15 minutes.

10. 10

    While the pork rests, skim the excess fat from the cooking liquid in the slow cooker.

11. 11

    Using two forks, shred the pork into bite-sized pieces. Discard any large chunks of fat.

12. 12

    Return the shredded pork to the slow cooker, pour in the BBQ sauce, and toss to coat.

13. 13

    Let it warm through for another 15-20 minutes on the warm setting before serving.