Classic Slow-Cooked Pulled Pork

1.Pat the pork shoulder dry with paper towels. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using). Rub this spice mixture generously all over the pork shoulder, ensuring it's fully coated.

2.Place the chopped onion at the bottom of a slow cooker. Place the seasoned pork shoulder on top of the onions. Pour the chicken broth around the pork.

3.Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fork-tender and easily shreds.

4.While the pork is cooking, prepare the BBQ sauce (if making from scratch). In a medium saucepan, combine all BBQ sauce ingredients. Bring to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until slightly thickened. Set aside.

5.Once the pork is cooked, carefully remove it from the slow cooker and place it in a large bowl or on a cutting board. Discard the cooking liquid and onions from the slow cooker, or strain the liquid and reserve for another use if desired.

6.Using two forks, shred the pork into bite-sized pieces. It should be very tender and fall apart easily.

7.Return the shredded pork to the slow cooker (or a large serving bowl). Pour about 1 to 1 1/2 cups of the prepared BBQ sauce over the pork and toss to coat thoroughly. Add more sauce to taste if desired.

8.Serve the pulled pork warm on buns, with coleslaw, or as part of a larger meal.