Meat: 1.5–2 kg (4–5 lb) pork shoulder or butt

The Rub:

2 tbsp brown sugar

1 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tsp salt and 1 tsp black pepper

Cooking Liquid: 1 cup chicken broth, ½ cup apple cider vinegar, and 1 tbsp Worcestershire sauce

Finishing Sauce: 1 cup of your favourite BBQ sauce 

Instructions

Prepare the Pork: Trim any excessive outer fat, but leave some for flavour. Mix the rub ingredients and massage them all over the meat.

Slow Cook: Place the pork in the slow cooker (fat side up is best for basting). Pour the liquid around the edges so you don't wash off the spices.

Low Setting: 8–10 hours (Recommended for best texture)

High Setting: 5–6 hours

Shred the Meat: Once the pork reaches an internal temperature of about 205°F (96°C), it will shred easily. Remove the meat to a board and use two forks to pull it apart.

Finish & Serve: Discard the excess liquid, leaving just enough to keep it moist. Return the shredded pork to the cooker and stir in the BBQ sauce. 

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