1-Step 1: Prepare the Pork Shoulder Start by removing all packaging and netting from your pork shoulder. Many cuts come tied with butcher’s twine or wrapped in mesh, which must be removed before cooking. If you notice thick layers of fat on the surface, you can trim some of it away, though leaving a moderate amount helps keep the meat moist during the long cooking process. Take your herb and garlic seasoning and rub it evenly over the entire surface of the pork shoulder. Use your hands to massage the spices into the meat, ensuring every inch gets coated. This seasoning creates a beautiful flavor foundation that penetrates deeper as the meat cooks. If your seasoning blend doesn’t contain salt, sprinkle an additional 1/2 teaspoon of salt during this step.

2-Step 2: Place Pork in the Slow Cooker Transfer the seasoned pork shoulder to your slow cooker insert. Position it fat-side up if there’s a distinct fat cap, as this allows the fat to render down and baste the meat throughout cooking. For faster results on busy days, consider cutting a large pork shoulder into smaller chunks before placing it in the cooker.

3-Step 3: Create the Cooking Liquid In a medium bowl or measuring cup, whisk together the BBQ sauce, apple cider vinegar, and chicken broth until well combined. The mixture should be smooth and uniform in color. This three-ingredient liquid creates the perfect environment for breaking down tough connective tissue while infusing the meat with incredible flavor. Pour this sauce mixture evenly over the pork in your slow cooker. The liquid should come partway up the sides of the meat but doesn’t need to cover it completely. The pork will release its own juices during cooking, creating plenty of liquid.

4-Step 4: Cook Low and Slow Cover your slow cooker with its lid and set the temperature. You have two options:* Low setting: Cook for 8-10 hours for the most tender, fall-apart results* High setting: Cook for 4-5 hours when you’re short on time The ideal internal temperature reaches 205 degrees Fahrenheit, which allows the collagen and connective tissue to fully break down. This temperature is what makes the pork shred so effortlessly. If you check the meat and it doesn’t shred easily with a fork, simply continue cooking until it reaches that magical temperature.

5-Step 5: Rest and Shred the Meat Once cooking completes, remove the pork carefully from the slow cooker and transfer it to a large cutting board or serving dish. Let the meat rest for 15-20 minutes covered loosely with parchment paper or foil. This crucial resting period allows juices to redistribute throughout the meat rather than running out onto your cutting board. Using two forks or meat claws, shred the pork starting from the center and working outward. If you used a bone-in cut, carefully remove the bone before or during shredding. The meat should pull apart with minimal effort when properly cooked.

6-Step 6: Add Finishing Touches Transfer the shredded pork back to a serving dish and add approximately 1/4 to 1/2 cup of the cooking juices from the slow cooker. This step keeps the meat moist and flavorful without making it soggy. Discard any remaining cooking liquid or save it for another use. Taste your pulled pork and add extra BBQ sauce if desired. Some prefer serving additional sauce on the side so guests can customize their sandwiches. For meal prep purposes, store any extra cooking broth with refrigerated pork to maintain moisture when reheating.