Ingredients: 3 lbs pork shoulder, trimmed. 1 cup barbecue sauce. 1/2 cup apple cider vinegar. 1/4 cup brown sugar. 1 tbsp mustard. 1 tbsp Worcestershire sauce. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp smoked paprika. 1/2 tsp salt. 1/4 tsp black pepper.
Instructions: In a bowl, mix barbecue sauce, apple cider vinegar, brown sugar, mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Place pork shoulder in the slow cooker. Pour the sauce mixture over the pork, covering it completely. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until pork is tender and easily shreds with a fork. Once done, shred the pork using two forks and mix it with the sauce in the slow cooker. Serve on buns or as desired.