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In a small bowl, combine the paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture generously all over the pork shoulder.

Place the chopped yellow onion and minced garlic in the bottom of a 6-quart (or larger) slow cooker. Add the seasoned pork shoulder on top of the onions and garlic.

Pour the chicken broth and apple cider vinegar over the pork. Sprinkle the light brown sugar over the top.

Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the pork is fork-tender and easily shreds.

Carefully remove the pork shoulder from the slow cooker and place it in a large bowl. Using two forks, shred the pork into bite-sized pieces, discarding any excess fat.

Drain most of the liquid from the slow cooker, leaving about 1/2 cup of the cooking liquid. Return the shredded pork to the slow cooker.

Stir in the BBQ sauce with the shredded pork, mixing until well combined. Keep the pork warm in the slow cooker on the 'warm' setting until ready to serve.

Just before serving, lightly toast the hamburger buns in a dry skillet, under a broiler, or in a toaster oven until golden brown.

Spoon a generous amount of the BBQ pulled pork onto each toasted hamburger bun. Top with prepared coleslaw, if desired, and serve immediately.


In a small bowl, combine the paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture generously all over the pork shoulder.

Place the chopped yellow onion and minced garlic in the bottom of a 6-quart (or larger) slow cooker. Add the seasoned pork shoulder on top of the onions and garlic.

Pour the chicken broth and apple cider vinegar over the pork. Sprinkle the light brown sugar over the top.

Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the pork is fork-tender and easily shreds.

Carefully remove the pork shoulder from the slow cooker and place it in a large bowl. Using two forks, shred the pork into bite-sized pieces, discarding any excess fat.

Drain most of the liquid from the slow cooker, leaving about 1/2 cup of the cooking liquid. Return the shredded pork to the slow cooker.

Stir in the BBQ sauce with the shredded pork, mixing until well combined. Keep the pork warm in the slow cooker on the 'warm' setting until ready to serve.

Just before serving, lightly toast the hamburger buns in a dry skillet, under a broiler, or in a toaster oven until golden brown.

Spoon a generous amount of the BBQ pulled pork onto each toasted hamburger bun. Top with prepared coleslaw, if desired, and serve immediately.
