Pulled Pork

Mix brown sugar, smoked paprika, garlic powder, cumin, salt and black pepper and rub all over pork shoulder.

Spread onion in the slow cooker, set rubbed pork on top and pour apple cider vinegar and chicken broth around it.

Cover and cook loaded slow cooker on LOW for 8 to 10 hours (or HIGH for 5 to 6) until the pork shreds easily with a fork and reads 90 to 95 C inside.

Lift the pork onto a board and shred with two forks, discarding any fat. Skim the fat off the juices, then return the meat with a ladle of juices and barbecue sauce and toss.

Serve pulled pork on hamburger buns with coleslaw and pickles.