• Wash and dry the pork shoulder, trimming excess fat if necessary. Rub the meat all over with olive oil.
• In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and chili powder to create the spice rub.
• Thoroughly coat the pork with the spice mixture, pressing gently to ensure it adheres well.
• Place the seasoned pork into a slow cooker. Pour the chicken broth around the meat, being careful not to wash off the spice rub.
• Cover the slow cooker and cook on low heat for 8 hours, or until the pork is tender enough to shred easily with a fork.
• While the pork cooks, mix the barbecue sauce, brown sugar, and apple cider vinegar in a separate bowl until smooth.
• Once tender, remove the pork from the slow cooker and shred it using two forks.
• Return the shredded pork to the slow cooker and pour the prepared sauce over it.
• Cover and cook on low for an additional 20 minutes, allowing the sauce to absorb into the meat.
• Serve the pulled pork hot on buns, with rice, or alongside a fresh salad.

Alternative Cooking Method

• If a slow cooker is unavailable, cook the pork in a covered Dutch oven at 150°C (300°F) until tender.

Tips for Flavor

• For richer flavor, consider using bone-in pork shoulder. Add a splash of cola to the sauce for extra sweetness, or use a spicy barbecue sauce for more heat. Smoked paprika can add a deeper, smokier taste.
• Leftovers are excellent for sandwiches or tacos. Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months. Reheat on the stove with a little water or in the microwave.

Doneness Check

• The pork is ready when it easily falls apart when tested with a fork.

Meat Substitutions

• Pork butt or shoulder cuts are recommended due to their ideal fat content for pulled pork.