Description
Ultra-tender, slow-cooked pork shoulder infused with a smoky dry rub and tangy BBQ sauce. Perfect for sandwiches and crowd-pleasing meals.
Ingredients
Scale
- 4 lb Pork Shoulder (Butt)
- 1/4 cup Brown Sugar
- 1 tbsp Smoked Paprika
- 1 tbsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 cup Apple Cider Vinegar
- 1 cup Favorite BBQ Sauce
- 8 Brioche Buns
Instructions
- Pat the pork shoulder dry with paper towels.
- Combine brown sugar, paprika, garlic powder, salt, and pepper; rub thoroughly into the meat.
- Place pork in the slow cooker and pour apple cider vinegar around the sides.
- Cook on LOW for 8 to 10 hours until tender.
- Remove pork to a tray and shred with two forks.
- Return shredded pork to the slow cooker and stir in BBQ sauce.
- Serve on toasted brioche buns.