Method

1. 01

   Prepare the Pork and Dry Rub10 min

   Pat the pork shoulder completely dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, cumin, black pepper, salt, and cayenne pepper (if using). Rub this mixture generously all over the entire surface of the pork shoulder, ensuring it's thoroughly coated. For best flavor, refrigerate the seasoned pork for at least 30 minutes, or ideally, overnight.

2. 02

   Sear the Pork (Optional but Recommended)10 min

   If desired, heat 1-2 tablespoons of neutral oil (like canola or vegetable) in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the pork shoulder on all sides until deeply golden brown, about 3-5 minutes per side. This step adds depth of flavor and a beautiful crust. Carefully transfer the seared pork to a 6-quart or larger slow cooker.

3. 03

   Add Liquids and Begin Cooking5 min

   In a separate bowl, whisk together the apple cider vinegar, chicken or vegetable broth, Worcestershire sauce, and liquid smoke (if using). Pour this liquid mixture over and around the pork shoulder in the slow cooker. Ensure the liquid covers at least the bottom third of the pork. Place the lid securely on the slow cooker.

4. 04

   Slow Cook until Fork-Tender480 min

   Cook on low heat for 8-10 hours, or on high heat for 4-6 hours. The pork is done when it is incredibly tender and can be easily shredded with two forks, falling apart with minimal resistance. The internal temperature should register at least 195°F (90°C) for optimal shreddability.

5. 05

   Shred the Pork15 min

   Carefully remove the cooked pork shoulder from the slow cooker and transfer it to a large cutting board or shallow dish. Skim off any excess fat from the cooking liquid in the slow cooker; you may reserve about 1-2 cups of this flavorful liquid. Using two forks, shred the pork completely, discarding any large pieces of fat or connective tissue.

6. 06

   Combine with Sauce and Serve5 min

   Return the shredded pork to the slow cooker with the remaining cooking liquid. Add your preferred BBQ sauce to the shredded pork, stirring well to combine. If the mixture seems too thick, add a little more of the reserved cooking liquid until it reaches your desired consistency. Keep warm on the 'warm' setting for up to 2 hours, or serve immediately on buns, in tortillas, or as a protein for a plate.