Slow Cooker Pulled Pork

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Ingredients for 77 servings

• 7 2/3 boneless pork shoulder, trimmed of thick fat; 4 to 5 pounds
• 230 ml brown sugar
• 115 ml kosher salt
• 115 ml smoked paprika
• 76 ml garlic powder
• 38 ml onion powder
• 38 ml ground cumin
• 19 ml black pepper
• 7 2/3 yellow onion, sliced
• 910 ml apple cider vinegar
• 910 ml chicken broth
• 1.82 liters barbecue sauce, for serving

1. Step 1 of 5

   Mix the brown sugar, salt and spices and rub them all over the pork.

2. Step 2 of 5

   Spread the onion in the slow cooker, set the pork on top and pour the vinegar and broth around it, not over it, so the rub stays put.

3. Step 3 of 5

   Cover and cook on LOW 8 to 10 hours, until the pork shreds easily and reaches about 95°C inside.

4. Step 4 of 5

   Lift the pork onto a board and shred it, discarding any fat. Skim the fat from the cooking liquid.

5. Step 5 of 5

   Return the meat to the pot and toss with about 1 cup of the liquid. Serve on buns with barbecue sauce and slaw.