Slow Cooker Pulled Pork (No ACV Version)

Ingredients

• 3.5–5 lb pork shoulder/butt (bone-in or boneless), trimmed of thick exterior fat
• 1 large yellow onion, sliced
• 1 cup BBQ sauce (plus more for serving)
• 1/4 cup white vinegar + 1 tbsp brown sugar
• 1/2 cup chicken broth (or water) or Dr Pepper
• 2 tbsp brown sugar
• 2 tsp kosher salt
• 2 tsp garlic powder
• 2 tsp smoked paprika
• 1 tsp black pepper
• 1/2 tsp onion powder
• Optional: 1/4 tsp cayenne
• Optional: 1 tsp liquid smoke

Steps

1. In a small bowl, combine brown sugar, salt, garlic powder, smoked paprika, black pepper, and onion powder (plus cayenne if using).
2. Scatter sliced onion in the bottom of the slow cooker.
3. Pat pork dry and rub all over with the spice mix.
4. Place the seasoned pork on top of the onions.
5. Whisk BBQ sauce, vinegar mix, and broth together.
6. Pour the liquid mixture around the pork without covering the meat.
7. Cook on low for 8–10 hours or on high for 5–6 hours until the pork is fork-tender and reaches an internal temperature of 195–205°F.
8. Transfer pork to a pan or bowl and skim excess fat from the cooking liquid.
9. Shred the pork with two forks, discarding large fat pieces.
10. Toss shredded pork with 1–1.5 cups of the cooking liquid and 1/2–1 cup extra BBQ sauce to taste.
11. Serve on toasted buns with pickles, over baked potatoes, or with tater tots and baked beans.