# What you'll need:
→ Pork
01 - 1 (4 lb) boneless pork shoulder (pork butt), trimmed of excess fat
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 1 tbsp smoked paprika
05 - 2 tsp garlic powder
06 - 1 tsp onion powder
07 - 1/2 tsp cayenne pepper (optional)
→ Cooking Liquid
08 - 2 cups apple cider (not vinegar)
09 - 1/2 cup apple cider vinegar
10 - 1/4 cup chicken or vegetable broth
11 - 2 tbsp brown sugar
12 - 1 tbsp Dijon mustard
13 - 1 tbsp Worcestershire sauce
→ Sandwich Assembly
14 - 8 soft sandwich buns or brioche rolls
15 - 2 cups coleslaw (store-bought or homemade)
16 - 1/2 cup barbecue sauce (optional)
17 - 2 tbsp unsalted butter (for toasting buns, optional)
# Directions:
01 - Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl. Rub evenly over the pork shoulder.
02 - Place the seasoned pork shoulder into a slow cooker or Dutch oven.
03 - Whisk together apple cider, apple cider vinegar, chicken or vegetable broth, brown sugar, Dijon mustard, and Worcestershire sauce in a separate bowl. Pour over the pork.
04 - Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours until the pork is tender and shreds easily.
05 - Remove pork from the cooking liquid. Use two forks to shred meat, discarding any large pieces of fat.
06 - Skim excess fat from the cooking liquid and return shredded pork to the pot. Toss with some juice to enhance flavor.
07 - Lightly toast sandwich buns in a skillet with unsalted butter, if desired.
08 - Pile pulled pork onto each bun, top with coleslaw, and drizzle barbecue sauce on top if using. Serve immediately.
