Ingredients:

  • 4 lb Pork Shoulder (Boston Butt)
  • 2 Tbsp Brown Sugar (packed)
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Chili Powder
  • 2 tsp Kosher Salt
  • 2 tsp Black Pepper
  • 1/2 cup Low Sodium Chicken Broth
  • 1 cup BBQ Sauce (Your favorite)

Instructions:

  1. Combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, kosher salt, and black pepper in a small bowl to create the potent dry rub.
  2. Pat the pork shoulder dry. Thoroughly rub the entire surface of the pork with the spice mixture, ensuring full coverage.
  3. Place the rubbed pork shoulder in the basin of a slow cooker. Pour the 1/2 cup of chicken broth around the base of the pork (this provides the small amount of liquid needed for steam generation).
  4. Cover and cook on LOW for 8 hours, or until the pork is extremely tender and easily shreds with a fork. The internal temperature should reach between 195°F and 205°F to allow collagen conversion.
  5. Carefully remove the pork from the slow cooker and transfer it to a large cutting board. Reserve the cooking liquid if desired, but discard any large excess fat cap.
  6. Using two forks, shred the pork completely, discarding any remaining bone or gristle. Return the shredded meat to the slow cooker or a large mixing bowl.
  7. Pour the 1 cup of BBQ sauce over the shredded pork and stir well to coat all the meat thoroughly. Serve immediately or keep warm.