Slow Cooker Figgin' Hot BBQ Pulled Pork

Classic low-and-slow pulled pork finished in JD's Figgin' Hot BBQ Sauce — fall-apart tender and ready to pile onto buns for game day.

Ingredients

• 2.4 pounds lb pork shoulder (Boston butt)

• 0.6 tablespoons tbsp brown sugar

• 0.6 teaspoons tsp smoked paprika

• 0.6 teaspoons tsp garlic powder

• 0.6 teaspoons tsp kosher salt

• 0.3 teaspoons tsp black pepper

• 0.3 cups cup chicken broth

• 0.9 cups cup JD's Figgin' Hot BBQ Sauce, divided

• 6 slider buns, for serving

Steps

1 Rub the pork: In a small bowl, mix 0.6 tablespoons tbsp brown sugar, 0.6 teaspoons tsp smoked paprika, 0.6 teaspoons tsp garlic powder, 0.6 teaspoons tsp kosher salt, and 0.3 teaspoons tsp black pepper. Rub all over the 2.4 pounds lb pork shoulder (Boston butt).

2 Add to slow cooker: Place the pork in the slow cooker and pour 0.3 cups cup chicken broth around it.

3 Slow cook: Cover and cook on low until the pork shreds easily with a fork.

4 Shred the pork: Remove the pork, shred with two forks, and discard excess liquid and any large pieces of fat.

5 Sauce and warm through: Return the shredded pork to the slow cooker and stir in 0.9 cups cup JD's Figgin' Hot BBQ Sauce, divided to coat. Switch to warm and let sit for 10 minutes 10:00 before serving.

6 Serve: Pile onto 6 slider buns, for serving or serve straight from the crock-pot with extra sauce on the side.

Notes

If you're feeding a bigger crowd, this recipe scales up easily — just make sure the pork fits with the lid on. Leftovers freeze well for up to 3 months.