Pulled Pork Sliders

Instructions

1. Prepare the rub
   In a small bowl, combine the brown sugar, paprika, garlic powder, salt, and black pepper. Mix thoroughly to create a dry rub for the pork.
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 evenly. Place the seasoned pork in a slow cooker.
3. Add liquids
   In a separate bowl, whisk together the chicken broth, 1/2 cup of the barbecue sauce, and apple cider vinegar. Pour this mixture around (not over) the pork in the slow cooker to maintain the rub on the meat.
4. Slow cook
   Cover the slow cooker and cook on low for 7-8 hours, or until the pork is very tender and easily shreds with a fork. The internal temperature should reach at least 195°F (90°C) for optimal tenderness.
5. Shred the pork
   Remove the pork from the slow cooker and place on a large cutting board. Using two forks, shred the meat, discarding any large pieces of fat. Skim excess fat from the cooking liquid if desired.
6. Mix with sauce
   Return the shredded pork to the slow cooker. Add the remaining 1/2 cup of barbecue sauce and stir to combine. Allow to heat through on the warm setting for about 15 minutes, allowing the pork to absorb the flavors.
7. Prepare the buns
   If desired, lightly toast the slider buns by placing them cut-side down in a dry skillet over medium heat for about 30 seconds, or until golden brown.
8. Assemble the sliders
   Place a generous portion of pulled pork on the bottom half of each slider bun. Top with coleslaw, red onion slices, and pickle slices if desired. Add additional barbecue sauce if you prefer a saucier slider. Place the top bun on and serve immediately while warm.