# What You Need:
→ Pork
01 - 4 lbs boneless pork shoulder, trimmed of excess fat
→ Dry Rub
02 - 2 tbsp brown sugar
03 - 1 tbsp smoked paprika
04 - 2 tsp salt
05 - 1 tsp black pepper
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - ½ tsp cayenne pepper (optional)
→ BBQ Sauce
09 - 1 ½ cups barbecue sauce
→ Sandwiches
10 - 8 sandwich buns, split
11 - 1 cup coleslaw (optional)
12 - 2 tbsp unsalted butter, softened (optional)
# How to Make It:
01 - In a small bowl, combine brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper if using.
02 - Pat the pork shoulder dry and apply the dry rub evenly over all sides.
03 - Place the seasoned pork in the slow cooker and pour 1 cup of barbecue sauce over it.
04 - Cover and cook on low for 8–10 hours or on high for 5–6 hours until pork is tender and pulls apart easily.
05 - Transfer pork to a bowl and shred with two forks, discarding any excess fat.
06 - Remove excess fat from cooking juices, return shredded pork to slow cooker, and stir in remaining ½ cup barbecue sauce.
07 - Butter the sandwich buns and toast them in a skillet until golden brown.
08 - Pile pulled pork onto buns, top with coleslaw if desired, and serve with extra barbecue sauce.
