Ingredients

• 6 pound pork shoulder, trimmed
• 1 tablespoon kosher salt
• 2 teaspoon black pepper
• 2 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 cup low-sodium chicken broth
• 1.5 cup barbecue sauce
• 3 tablespoon apple cider vinegar
• 2 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 0.5 teaspoon cayenne pepper
• 8 brioche hamburger buns
• 2 cup prepared coleslaw
• 1 cup dill pickle spears

Steps

1. Pat the pork shoulder dry with paper towels and place it on a cutting board.
2. In a small bowl, combine the kosher salt, black pepper, garlic powder, smoked paprika, and cayenne pepper.
3. Rub the spice mixture evenly over all sides of the pork shoulder.
4. Pour the chicken broth into the bottom of a 6-quart slow cooker.
5. Place the seasoned pork shoulder into the slow cooker, fat-side up if bone is removed.
6. Cover the slow cooker and cook on LOW for 8 hours, or until the pork reaches an internal temperature of 190°F and shreds easily with a fork.
7. Remove the cooked pork shoulder and place it on a large cutting board. Let it rest for 5 minutes.
8. Using two forks or meat shredders, shred the pork into long, thin strands, discarding any bone and excess fat.
9. Pour the cooking liquid from the slow cooker into a measuring cup, skim off excess fat, and reserve 0.5 cup.
10. Return the shredded pork to the slow cooker.
11. In a small bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and the reserved cooking liquid.
12. Pour the sauce mixture over the shredded pork and stir well to combine.
13. Cover and cook on LOW for 15 minutes to meld the flavors.
14. Lightly toast the brioche buns if desired.
15. Spoon pulled pork onto each bun and top with coleslaw.
16. Serve immediately with dill pickle spears on the side.