YOU’LL NEED
1 boneless pork shoulder (4–5 lb)
Salt and black pepper to taste
1⁄2 Tbsp canola or vegetable oil
1 cup apple cider vinegar
4 cups low-sodium chicken broth
1⁄2 Tbsp liquid smoke
12 hamburger buns (preferably Martin’s Potato Rolls)
Coleslaw
HOW TO MAKE IT
Heat a large skillet or sauté pan over medium-high heat.
Cut the pork into 2 or 3 big pieces and season with salt and pepper.
Add the oil to the pan, and when hot, sear the pieces of pork until thoroughly browned on the outside. Remove the pork and place in a slow cooker.
Add the vinegar to the hot pan and deglaze, scraping any bits of browned meat stuck to the bottom.
Pour the vinegar over the pork, then add the broth and liquid smoke.
Set the slow cooker to high, and cook for 4 hours, until the pork falls apart with gentle pressure.
Remove the pork from the liquid and shred. Toss with a bit more vinegar, and serve on top of warm buns with coleslaw.
