Pulled Pork Plate

Ingredients

• 2½ lb pork shoulder (Boston butt)
• 1 onion
• 3 clove garlic
• ½ cup apple cider vinegar
• ½ cup chicken broth
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp dry mustard
• 1½ tsp salt
• ½ tsp black pepper
• 1 tbsp vegetable oil
• 1½ cup barbecue sauce
• 2 cup coleslaw (optional)
• 4 hamburger buns (optional)

Steps

1. Trim excess fat from the pork shoulder. In a small bowl, combine smoked paprika, chili powder, cumin, dry mustard, salt, and black pepper to make a rub. Rub the pork generously with the spice mixture.
2. Heat vegetable oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Transfer the seared pork to a slow cooker.
3. Chop the onion and mince the garlic. Add the chopped onion and minced garlic to the slow cooker around the pork. Pour in apple cider vinegar and chicken broth. Sprinkle brown sugar over the pork.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is very tender and easily shreds with a fork.
5. Carefully remove the pork from the slow cooker and place it on a large cutting board or baking dish. Shred the pork using two forks, discarding any large pieces of fat.
6. Skim off any excess fat from the cooking liquid in the slow cooker. Stir in 1 cup of the barbecue sauce into the shredded pork, along with about 1/2 cup of the cooking liquid from the slow cooker, or more as needed for desired moisture. Mix well.
7. Serve the pulled pork warm, either on its own as a plate, with additional barbecue sauce on the side, or on hamburger buns. Optionally, serve with coleslaw.
8. For extra flavor, you can briefly broil the sauced pulled pork in the oven for 5-10 minutes until slightly caramelized before serving.