📖 Instructions

1. Prepare the Pork Shoulder: Pat the pork shoulder dry with paper towels. This helps the seasoning adhere better and allows for a better sear.
2. Mix the Dry Rub: In a bowl, combine brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Make sure there are no clumps of brown sugar for even seasoning. It is best to mix the spices thoroughly.
3. Season the Pork: Generously rub the dry rub all over the pork shoulder, ensuring every nook and cranny is covered. Don't be shy; the more, the merrier!
4. Sear the Pork (Optional but Recommended): Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned. This step adds a lovely depth of flavor, but you can skip it if you're short on time.
5. Prepare the Slow Cooker: Place the seared (or unseared) pork shoulder in the slow cooker.
6. Add Liquid: Pour apple cider vinegar and chicken broth over the pork shoulder. The liquid should come up about halfway up the side of the pork.
7. Slow Cook: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours. The pork should be fork-tender and easily shreddable.
8. Shred the Pork: Once the pork is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces. Discard any excess fat.
9. Make the Sauce: Skim off any excess fat from the cooking liquid in the slow cooker. Turn the slow cooker to high and let the sauce reduce slightly, about 15-20 minutes, or until it thickens to your liking. Alternatively, you can transfer the liquid to a saucepan and reduce it on the stovetop.
10. Combine Pork and Sauce: Add the shredded pork back to the slow cooker and stir to coat it evenly with the sauce. Let it simmer for another 15-20 minutes to allow the flavors to meld together.
11. Prepare the Sweet Potatoes: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
12. Cut the Sweet Potatoes: Wash and peel the sweet potatoes. Cut them into fry-shaped pieces, about 1/2 inch thick. Try to keep them uniform in size for even cooking.
13. Season the Sweet Potatoes: In a bowl, toss the sweet potato fries with olive oil, cinnamon, salt, and black pepper. Make sure they're evenly coated.
14. Bake the Sweet Potatoes: Spread the sweet potato fries in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until they're golden brown and crispy. Keep and eye on them to keep them from burning.
15. Serve: Serve the pulled pork on buns or slider rolls, topped with coleslaw or your favorite barbecue sauce. Serve alongside the baked sweet potato fries for a complete and satisfying meal. Maybe you can have some corn on the cob with it as well? I think that would taste pretty great!
16. Enjoy