3 to 5 lb. Boston Butt Pork Roast

2 tbsp brown sugar

1 tsp Salt

1 tsp Pepper

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Chipotle Chile Powder

1/4 cup apple cider vinegar

3/4 cup water

Serve with:

Toasted hoagie or hamburger buns

Slices of Colby-Jack Cheese

BBQ Sauce

Mix the brown sugar, salt, pepper, onion powder, garlic powder, and chipotle chile powder together in a small bowl. Rub the outside of the pork with spices.

Pour the apple cider vinegar and water into the bottom of your slow cooker and carefully place the pork inside the slow cooker, careful not to wash off the spices.

Cook on LOW for 6-8 hours until internal temperature reaches 190 degrees F (for smaller roasts, check the temperature earlier to prevent overcooking). Remove pork and let rest for 20 minutes before shredding with two forks. Add juices from the slow cooker as desired.

Serve the pulled pork on a toasted bun with Colby-Jack cheese and BBQ sauce.