📖 Instructions

1. Pat the Pork Dry: Take your pork shoulder (or Boston butt) out of its packaging. Using paper towels, pat it thoroughly dry on all sides. This step is super important for getting a good sear and helps the rub adhere better, adding tons of flavor.
2. Prepare the Spice Rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, black pepper, and salt. Mix these spices together really well with a spoon until everything is evenly distributed. This is where all that lovely, savory, slightly sweet flavor comes from!
3. Rub the Pork: Generously rub the spice mixture all over the entire pork shoulder. Don't be shy here! Get into all the crevices. Make sure it's coated evenly. You want every bit of that pork to absorb these amazing flavors. Take your time, really massage it in.
4. Sear the Pork (Optional but Recommended): Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the seasoned pork shoulder into the skillet. Sear it for 3-4 minutes on each side until a beautiful golden-brown crust forms. This searing step adds a crucial layer of flavor, called the Maillard reaction, which makes a huge difference. If you can't be bothered, you can skip it, but trust me, it's worth it!
5. Deglaze the Pan (If Searing): If you seared the pork, remove it from the skillet and set aside. Pour the apple cider vinegar into the hot pan and scrape up any browned bits from the bottom with a wooden spoon. Those bits are pure flavor, so don't let them go to waste! This deglazed liquid will go into the slow cooker later.
6. Prepare the Slow Cooker: Place the sliced onion and minced garlic in the bottom of your slow cooker insert. This creates a bed of aromatics that will infuse the pork with even more flavor as it cooks. If you skipped searing, just put the onion and garlic straight into the cooker.
7. Add Pork and Liquids: Carefully place the seared (or un-seared) pork shoulder on top of the onions and garlic in the slow cooker. Pour the deglazed liquid from the skillet (if you seared) over the pork. Then, pour in the chicken broth and add the liquid smoke (if using). Make sure the liquid comes up about halfway on the pork, but it doesn't need to be completely submerged.
8. Slow Cook: Cover the slow cooker with its lid. Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The exact time will depend on the size of your pork shoulder and your slow cooker. You'll know it's done when the pork is incredibly tender and easily shreds with two forks. It should almost fall apart on its own.
9. Shred the Pork: Once cooked, carefully remove the pork shoulder from the slow cooker and transfer it to a large cutting board or a shallow dish. Reserve about 1 cup of the cooking liquid from the slow cooker. Using two forks, shred the pork, pulling it apart until it's all in tender strands. Remove and discard any excess fat or gristle.
10. Mix with BBQ Sauce: Return the shredded pork to the slow cooker. Pour in your favorite BBQ sauce. Add 1/2 cup of the reserved cooking liquid to the pork and BBQ sauce mixture. Stir everything together until the pork is thoroughly coated. If you like it saucier, add a bit more of the cooking liquid, a tablespoon at a time, until it's just how you like it. This step ensures every bite is bursting with flavor and keeps the pork moist.
11. Serve Warm: Keep the pulled pork on the 'Warm' setting in the slow cooker until ready to serve. Serve it warm on soft slider buns with coleslaw, pickles, or extra BBQ sauce on the side. Enjoy your incredibly tender and flavorful homemade pulled pork sliders!
12. Cleanup Tip: Don't forget to soak your slow cooker insert as soon as it's empty. This makes cleanup a breeze, because nobody wants to scrub dried-on BBQ sauce later, am I right?