Step 1: Prepare the Pork
Remove the pork shoulder from refrigerator and let it sit at room temperature for 20-30 minutes. Pat it completely dry with paper towels—this helps the rub adhere better. Trim any excess fat cap down to about ¼ inch thickness. You want some fat for flavor and moisture, but too much creates greasy pulled pork.

Step 2: Make the Dry Rub
In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, salt, black pepper, and cayenne pepper (if using). Mix thoroughly until well combined and no clumps remain.

Step 3: Season the Pork
Generously coat the entire pork shoulder with the dry rub mixture, pressing it into the meat so it adheres well. Make sure to season all sides thoroughly—don’t be shy! This creates amazing flavor throughout the meat.

Step 4: Add Liquid to Slow Cooker
Pour apple cider vinegar and chicken broth (or apple juice) into the bottom of your slow cooker. This creates steam and moisture during cooking. Place the seasoned pork shoulder in the slow cooker, fat side up if there’s a fat cap remaining.

Step 5: Slow Cook
Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours. The pork is done when it’s fork-tender and easily shreds apart. An internal temperature of 195-205°F is ideal for pulled pork—this high temperature breaks down all the connective tissue. Don’t worry about overcooking; pork shoulder is very forgiving.

Step 6: Rest and Shred
Carefully transfer the cooked pork to a large cutting board (it will be very tender and may fall apart). Let it rest for 10-15 minutes to allow juices to redistribute. Using two forks or your hands (with heat-safe gloves), shred the pork into bite-sized pieces. Discard any large pieces of fat or connective tissue.

Step 7: Skim the Cooking Liquid
Use a spoon or fat separator to skim off excess fat from the cooking liquid remaining in the slow cooker. The liquid underneath is pure gold—concentrated pork flavor that shouldn’t be wasted.

Step 8: Combine with Sauce
Place the shredded pork in a large bowl. Add ½-1 cup of the defatted cooking liquid to keep the meat moist. Pour 1-1½ cups of your barbecue sauce over the pork and toss everything together until well combined. Taste and adjust seasoning if needed—add more sauce, salt, or a splash of vinegar to brighten flavors.

Step 9: Assemble Sliders
Slice your slider buns in half. Pile generous portions of pulled pork onto the bottom buns. Top with coleslaw and pickles if desired, then place the top buns on. For extra deliciousness, you can butter the outsides of the assembled sliders and toast them on a griddle or in a 350°F oven for 5-7 minutes until the buns are golden and slightly crispy.

Step 10: Serve
Arrange sliders on a platter and serve immediately with extra BBQ sauce, coleslaw, and pickles on the side. Watch them disappear!