Preparation Steps

• Pat the pork shoulder dry with paper towels.
• In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
• Rub the spice mixture evenly over all sides of the pork shoulder, pressing gently to adhere.
• Place the seasoned pork into the slow cooker. Pour the broth around the edges of the meat.
• Cover and cook on LOW for 7 to 8 hours, or until the pork is fork-tender and easily shreds.
• Remove the pork from the slow cooker and place it on a cutting board. Using two forks, shred the meat, discarding any large pieces of fat.
• Skim excess fat from the cooking liquid if desired. Return shredded pork to the slow cooker and stir in barbecue sauce.
• Serve warm on buns with coleslaw or your favorite sides.