slow cooker BBQ pulled beef
Ingredients4 lbs beef shoulder Boston butt, trimmed of excess fat1 tbsp smoked paprika1 tbsp brown sugar1 tsp garlic powder1 tsp onion powder1 tsp salt1/2 tsp black pepper1/2 cup chicken broth or apple juice1.5 cups your favorite BBQ sauce1 tbsp apple cider vinegarMethodIn a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, salt, and pepper to create a dry rub.Rub the spice mixture over all sides of the beef shoulder.Place the seasoned beef into a 6-quart slow cooker.Pour the chicken broth (or apple juice) around the base of the beef .Cover and cook on the LOW setting for 8 to 10 hours (or HIGH for 5 to 6 hours) until the meat is fork-tender.Remove the beef from the slow cooker and transfer to a large bowl or cutting board.Shred the meat using two forks, removing any large pieces of fat.Drain the excess liquid from the slow cooker, leaving about 1/4 cup.Return the shredded beef to the pot and stir in the BBQ sauce and apple cider vinegar.Toss to coat evenly and cook on LOW for another 20 minutes to let the flavors meld.