BBQ Pulled

BBQ Pulled PorkIngredients:4 to 5 pounds pork shoulder (Boston butt)2 tablespoons olive oil2 teaspoons salt1 teaspoon black pepper1 tablespoon paprika1 tablespoon brown sugar1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon chili powder1 cup barbecue sauce, plus extra for serving1/2 cup chicken broth1 tablespoon apple cider vinegarInstructions:Preheat the oven to 300°F. Pat the pork shoulder dry with paper towels.In a small bowl, mix together the salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and chili powder. Rub the olive oil over the pork, then coat it evenly with the seasoning mixture.Place the pork in a large roasting pan or Dutch oven. Pour the chicken broth and apple cider vinegar around the meat. Cover tightly with a lid or foil.Bake for 4 to 5 hours, or until the pork is very tender and easily shreds with a fork.Remove the pork from the pan and let it rest for 10 to 15 minutes. Shred the meat using two forks, discarding excess fat.Return the shredded pork to the pan and mix with the cooking juices and 1 cup of barbecue sauce.Serve warm on sandwich buns with extra barbecue sauce and your favorite Southern sides.