Slow cooker pulled pork

Prepare the pork
Trim excess fat from the pork shoulder.
In a small bowl, mix brown sugar, paprika, chili powder, salt, pepper, and mustard powder.
Rub spice mix all over the pork.
Layer the slow cooker
Place sliced onions and garlic at the bottom of the slow cooker.
Set the pork on top.
Add liquid
Pour in chicken broth, vinegar, and liquid smoke (if using).
Drizzle ½ cup of BBQ sauce over the pork.
Cook
Cover and cook on:
LOW for 8–10 hours (best for tender, juicy meat), or
HIGH for 4–5 hours if you’re short on time.
Pork is ready when it’s fall-apart tender and shreds easily with a fork.
Shred & sauce
Remove pork and shred with two forks.
Skim excess fat from the cooking liquid, then return shredded pork to the slow cooker.
Stir in ½ cup more BBQ sauce (or to taste). Let it warm through for 10–15 minutes.
Serving Ideas
On toasted buns with coleslaw and pickles
In tacos or burritos with lime and cilantro
Over baked potatoes or mac and cheese
With a side of cornbread and baked beans
Would you like me to include a smoky Carolina-style (vinegar-based) or sweet Hawaiian-style (pineapple BBQ) variation next?