Ingredients

• 8 pound pork shoulder
• 2 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon kosher salt
• 1 cup BBQ sauce
• 0.5 cup apple cider vinegar
• 0.25 cup water
• 8 brioche buns
• 2 cup coleslaw
• 2 tablespoon vegetable oil

Steps

1. Pat the pork shoulder dry with paper towels to help the rub adhere better.
2. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and kosher salt.
3. Rub the spice mixture evenly over all sides of the pork shoulder, working it into any crevices.
4. Heat vegetable oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides for 3 to 4 minutes per side until deep brown. This step is optional but enhances flavor development.
5. Transfer the seared pork shoulder to the slow cooker (or place it directly in the slow cooker if skipping searing).
6. In a bowl, whisk together BBQ sauce, apple cider vinegar, and water.
7. Pour the BBQ sauce mixture over and around the pork shoulder in the slow cooker.
8. Cover the slow cooker and cook on LOW for 8 hours (or on HIGH for 5 to 6 hours) until the pork is very tender and shreds easily with a fork. Internal temperature should reach 190°F.
9. Remove the slow cooker lid and carefully transfer the pork to a cutting board or large platter. Let it rest for 10 minutes.
10. Using two forks or a meat shredder, shred the pork into long, thin strands, discarding any large bones or excess fat.
11. Return the shredded pork to the slow cooker and stir to coat evenly with the BBQ sauce. Let sit for 5 minutes to allow the pork to absorb the sauce.
12. Toast the brioche buns lightly if desired (optional but recommended for texture).
13. Spoon pulled pork onto each brioche bun and top with a generous dollop of coleslaw. Serve immediately.