Pulled Pork Sandwich

Instructions

1. Prepare the dry rub
   In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, 1 tablespoon salt, 1 teaspoon black pepper, and cayenne pepper. Mix well to create a uniform dry rub.
2. Season the pork
   Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, making sure to coat all sides thoroughly. If time allows, wrap in plastic wrap and refrigerate for 2-24 hours for deeper flavor.
3. Prepare the slow cooker
   In a slow cooker, combine the apple cider vinegar, 1 cup of the barbecue sauce, and chicken broth. Stir to combine. Place the seasoned pork shoulder in the slow cooker, fat side up.
4. Slow cook the pork
   Cover and cook on low for 8-10 hours, or on high for 5-6 hours, until the pork is very tender and falls apart easily when pulled with a fork. The internal temperature should reach at least 195°F (90°C) for optimal tenderness.
5. Shred the pork
   Once the pork is cooked, transfer it to a large cutting board or baking sheet. Allow it to cool slightly, about 10 minutes, then use two forks to shred the meat, removing and discarding any large pieces of fat.
6. Finish the sauce
   Skim excess fat from the surface of the cooking liquid. Transfer 1-2 cups of the cooking liquid to a saucepan and add the remaining 1 cup of barbecue sauce. Bring to a simmer over medium heat and cook for 5 minutes until slightly thickened.
7. Combine and warm
   Return the shredded pork to the slow cooker or a large bowl and add enough of the thickened sauce to coat the meat well, but not make it soggy. Stir gently to combine. If desired, keep warm in the slow cooker on the 'warm' setting.
8. Assemble the sandwiches
   Lightly toast the hamburger buns if desired. Pile the pulled pork onto the bottom buns, adding extra barbecue sauce if desired. Top with coleslaw and sliced red onions if using, then cover with the top buns. Serve immediately while hot.