Pulled Pork Sandwiches

Instructions

1. Prepare the spice rub
   In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined. This will be your dry rub for the pork.
2. Season the pork
   Pat the pork shoulder dry with paper towels. Massage the spice rub all over the meat, making sure to cover all sides thoroughly. For deeper flavor, you can wrap the seasoned meat in plastic wrap and refrigerate for 3-12 hours, but this is optional.
3. Prepare the slow cooker
   Place the seasoned pork shoulder in a large slow cooker. Pour the chicken broth and apple cider vinegar around (not over) the meat to maintain the rub on top. Cover with the lid.
4. Slow cook the pork
   Cook on low for 8 hours or on high for 5-6 hours. The pork is done when it's very tender and easily pulls apart with a fork. The internal temperature should reach at least 195°F (90°C) for the best texture.
5. Shred the meat
   Once cooked, carefully transfer the pork to a large cutting board or baking sheet. Using two forks, shred the meat, removing and discarding any large pieces of fat. The meat should pull apart easily.
6. Mix with sauce
   Strain the cooking liquid, reserving 1 cup. Return the shredded pork to the slow cooker. Add the barbecue sauce and 1/2 cup of the strained cooking liquid. Mix well to combine. If the mixture seems dry, add more cooking liquid until you reach your desired consistency. Set the slow cooker to warm to keep the pulled pork hot until serving.
7. Toast the buns
   Optional but recommended: lightly butter the cut sides of the hamburger buns and toast them in a skillet over medium heat until golden brown, about 1-2 minutes.
8. Assemble the sandwiches
   Place a generous portion of pulled pork on the bottom half of each bun. If desired, add extra barbecue sauce, a spoonful of coleslaw, and/or pickle slices. Top with the other half of the bun and serve immediately while hot.