Slow Cooker Pulled Pork

Instructions

1. Pat a 2 to 2.5kg (4 to 5lb) boneless pork shoulder completely dry with paper towels, then rub it all over with a mix of brown sugar, smoked paprika, garlic powder, salt, and black pepper, pressing the rub into every surface.
2. For the deepest flavor, sear the pork in a hot skillet over medium-high heat for 3 to 4 minutes per side until a deep brown crust forms, as this caramelization adds savory depth you cannot get from the slow cooker alone.
3. Place a sliced onion across the bottom of the slow cooker to act as a rack, then set the seared pork on top so it does not stew directly in the liquid.
4. Pour in about 240ml (1 cup) of liquid such as chicken stock, apple cider vinegar, or a mix of both, keeping the level low since the pork will release plenty of its own juices as it cooks.
5. Cover and cook on low for 8 to 10 hours, or until the internal temperature reaches about 95C (203F) and the meat offers no resistance when pierced with a fork, resisting the urge to lift the lid since each peek adds cooking time.
6. Transfer the pork to a large board or tray and let it rest for 15 minutes, then remove any large pieces of fat and shred the meat using two forks or your hands.
7. Skim the fat from the cooking liquid, then moisten the shredded pork with several spoonfuls of those defatted juices so it stays succulent rather than drying out.
8. Toss the pork with your favorite barbecue sauce to taste, or serve the sauce on the side, and keep it warm in the slow cooker on the keep-warm setting until ready to serve.