Pork shoulder rubbed with a simple spice blend, slow cooked with apple cider vinegar and BBQ sauce until it shreds with two forks. Pile it on toasted buns with coleslaw for the ultimate 4th of July cookout sandwich.
In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, and onion powder.
Rub the spice mixture all over the pork shoulder. Refrigerate 4 to 24 hours if time allows.
Place the seasoned pork in the slow cooker. Pour the apple cider vinegar and BBQ sauce over the top.
Cover and cook on low for 8 to 10 hours (or high 4 to 6 hours) until the pork is very tender and shreds easily.
Remove the pork from the slow cooker. Skim the fat from the cooking juices.
Shred the pork with two forks.
Return the shredded pork to the slow cooker. Add more BBQ sauce to taste and toss to combine. Keep warm until ready to serve.
Toast the buns. Pile shredded pork on each bun, top with coleslaw if desired, and top with extra BBQ sauce.
Notes
Bone-in pork shoulder adds more flavor. You can slice it with a clean knife to help shorten the cooking process, if desired. The bone slides out when the meat is done.Do not skip the apple cider vinegar. It keeps the pork moist and balances the sweetness.Make-ahead: shredded pork keeps 3-4 days in the fridge or 1-2 months frozen. Reheat with a splash of BBQ sauce.