Ingredients:

• 3–4 lb pork shoulder (or pork butt)

• 1 cup brown sugar

• 6 cloves garlic, minced

• 1 tbsp paprika

• 1 tbsp onion powder

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp cayenne pepper (optional for heat)

• ½ cup apple cider vinegar

• ½ cup chicken broth

• 2 tbsp soy sauce

• 2 tbsp Worcestershire sauce

Instructions:

1. In a small bowl, mix brown sugar, garlic, paprika, onion powder, salt, pepper, and cayenne.

2. Rub the mixture all over the pork shoulder, coating it evenly.

3. Place the pork in the slow cooker.

4. In a separate bowl, whisk together apple cider vinegar, chicken broth, soy sauce, and Worcestershire sauce.

5. Pour the liquid around (not over) the pork.

6. Cover and cook on Low for 8–10 hours or High for 5–6 hours, until tender and easily shredded.

7. Remove the pork and shred it with two forks.

8. Return shredded pork to the slow cooker and mix with the juices.

9. Serve on sandwiches, over rice, or with your favorite sides.