4 pounds pork shoulder
2 Tbsp. paprika
2 Tbsp. brown sugar
1 tsp. pepper
1 tsp. cayenne pepper
1 tsp. garlic powder
1 tsp. onion
1 tsp. kosher salt
1/4 c. Apple Cider Vinegar
3/4 c. water
Mix together all of the dried spices and rub into all sides of the pork. Place vinegar and water in bottom of slow cooker. Carefully add pork (so you don't wash off the spices).
Cover and cook on low for about 8 hours. Remove pork and shred (remove any large fatty pieces and discard). Add juices from slow cooker as desired.
Gourmet Inspirations Canadian Maple Bourbon BBQ Sauce is a wonderful addition if you like to serve your pulled pork with sauce.
Tip 1: Save a bit of seasoning and toss it with cooked pulled pork to add extra kick (but just a tad, you don't want to ruin the delicious flavors of the meat).
Tip 2: If you want brown crispy ends you can put shredded meat on foil lined baking sheet and broil for a couple of minutes in the oven (watch carefully).
Tip 3: For meat like this to properly shred, it needs to reach an internal temperature of 205F. It will seriously fall apart. If your meat is hard to shred it's not done yet.