Slow Cooker BBQ Pulled Pork

Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a bowl. Rub this spice mix all over the pork shoulder, getting into every crevice.

Heat oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side.

Transfer the seared pork to your slow cooker. Mix together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, liquid smoke, garlic powder, onion powder, paprika, salt, and pepper for the BBQ sauce.

Pour half the BBQ sauce over the pork in the slow cooker. Save the rest for later. Cover and cook on low for 8 hours or high for 4-5 hours, until the meat shreds easily with a fork.

Remove the pork and shred it with two forks. Strain the cooking liquid and skim off any fat. Mix the shredded pork with some of the cooking liquid and the remaining BBQ sauce until it's nice and saucy but not swimming.