Prep the Pork: Trim any excess fat from the pork shoulder if desired. In a small bowl, mix paprika, brown sugar, salt, pepper, and chili powder. Rub the seasoning mixture evenly over the pork.
Layer in the Slow Cooker: Place sliced onions and minced garlic in the bottom of the slow cooker. Lay the seasoned pork on top.
Add Liquid: Pour in apple cider vinegar, BBQ sauce, and water (or chicken broth).
Cook:
On low for 8–10 hours, or
On high for 5–6 hours,
until the pork is tender and easily pulls apart with a fork.
Shred & Mix: Remove the pork from the slow cooker. Shred it using two forks, discarding any large fatty pieces. Return the shredded pork to the cooker and stir it into the flavorful sauce.
Serve: Spoon the pulled pork onto buns, serve over rice, or pair it with coleslaw for a classic BBQ combination.
Serving and Storage Tips
