Slow Cooker Pulled Pork

Ingredients

• 2 tbsp kosher salt
• 2 tbsp light brown sugar – packed
• 1 tbsp paprika
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 0.5 tsp cayenne pepper
• 1 tsp mustard powder
• 4 pounds pork shoulder (Boston butt) – trimmed of excess hard fat
• 1 large yellow onion – thinly sliced
• 0.5 cup chicken broth
• 1 tbsp Worcestershire sauce
• 0.25 cup apple cider vinegar
• 0.5 tsp red pepper flakes
• hamburger buns – for serving
• coleslaw – for serving
• barbecue sauce – for serving

Instructions

1. In a small bowl, combine the kosher salt, light brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne pepper, and mustard powder to make a dry rub.
2. Scatter the yellow onion in an even layer on the bottom of a 5- to 7-quart slow cooker.
3. Pat the pork shoulder (Boston butt) dry and coat it all over with the dry rub, pressing to help it adhere.
4. Nestle the pork on top of the onions. Pour the chicken broth and Worcestershire sauce around (not over) the meat.
5. Cover and cook on LOW until the pork is very tender and shreds easily with two forks, 8–10 hours; an internal temperature of 195–205°F is a good doneness cue.
6. Transfer the pork to a large bowl or board and rest 10–15 minutes. Meanwhile, pour the cooker contents through a fine strainer, then skim and discard excess fat from the juices.
7. In a bowl, whisk the apple cider vinegar and red pepper flakes with 0.5 cup of the defatted cooking juices to make a bright finishing sauce.
8. Shred the pork, discarding any large pockets of fat. Moisten with the finishing sauce to taste, tossing until the meat is juicy but not wet.
9. Serve the pulled pork on hamburger buns with coleslaw and barbecue sauce (for serving).