📖 Instructions

1. First, prep the pork shoulder: Trim off any excess fat from a 3-4 pound pork shoulder. Don't go overboard—a little fat adds flavor and keeps the pork moist. Make sure you dont knick yourself here!
2. Create the spice rub: In a small bowl, combine 2 tablespoons of smoked paprika, 1 tablespoon of brown sugar, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of cayenne pepper (adjust to your spice preference), 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. This is were the magic happens!
3. Apply the rub: Generously rub the spice mixture all over the pork shoulder, making sure to coat every nook and cranny. Massage it in like you're giving the pork a spa treatment.
4. Sear the pork (optional but recommended): Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork shoulder on all sides until nicely browned. This step adds depth of flavor and a beautiful crust.
5. Prepare the slow cooker: Place the seared pork shoulder in a slow cooker. If you skipped searing, just place the rubbed pork shoulder directly in the slow cooker.
6. Add the ghost peppers (handle with care!): Wearing gloves (seriously, don't skip this!), carefully slice 1-2 ghost peppers in half. Remove the seeds and membranes if you want to reduce the heat a bit (but why would you?). Place the ghost pepper halves on top of the pork shoulder.
7. Pour in the BBQ sauce: Pour 1 1/2 cups of your favorite BBQ sauce over the pork shoulder. I personally love a smoky, tangy BBQ sauce for this recipe.
8. Add liquid: Pour in 1 cup of chicken broth or apple cider vinegar. This will help keep the pork moist and create a flavorful braising liquid.
9. Slow cook: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours, or until the pork is fall-apart tender. The longer it cooks, the more tender it will be!
10. Shred the pork: Once the pork is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces. Discard the ghost pepper halves (or save them for another spicy adventure!).
11. Combine and simmer: Return the shredded pork to the slow cooker and mix it with the remaining BBQ sauce and braising liquid. Let it simmer on low for another 30 minutes to allow the flavors to meld together.
12. Prepare the sliders: While the pork is simmering, lightly toast slider buns. Set out your favorite slider toppings, such as coleslaw, pickles, or sliced red onion.
13. Assemble the sliders: Spoon the ghost pepper pulled pork onto the slider buns. Top with your favorite toppings and serve immediately. Warning: These are addictive!