Slow-Cooked Pulled Pork with Homemade Barbecue Sauce

In a small bowl, mix together smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, chili powder, dried mustard, and cayenne pepper.
Rub the pork shoulder all over with olive oil, then coat it with the spice mixture, pressing it into the meat for maximum flavor.

2. Slow Cook the Pork
Place the pork in a slow cooker and pour in the chicken broth or apple cider. Cover and cook on low for 8-10 hours or high for 5-6 hours, until the pork is fork-tender and easily shreds.

3. Make the Barbecue Sauce
While the pork is cooking, prepare the sauce. In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning to taste.

4. Shred the Pork
Once the pork is done, transfer it to a large bowl and shred it using two forks. Discard any excess fat.
Mix in some of the barbecue sauce to keep the pork moist and flavorful.

5. Serve and Enjoy
Serve the pulled pork on toasted buns, in tacos, or with classic sides like coleslaw, baked beans, and cornbread. Offer extra barbecue sauce on the side for drizzling.

Serving and Storage Tips