Instructions:
- Mix the Rub: Combine all dry rub ingredients (brown sugar through cayenne pepper) thoroughly in a medium bowl.
- Prep the Pork: Trim any overly thick fat caps from the pork shoulder, leaving a thin layer. Pat the entire surface very dry with paper towels.
- Season Heavily: Sprinkle the dry rub generously all over the pork shoulder, patting it firmly into the meat to ensure full coverage. Allow to sit for 30 minutes.
- Sear (Optional): In a large skillet, heat the oil over medium-high heat. Quickly sear the pork on all sides until nicely browned (about 2 minutes per side).
- Deglaze & Moisten: Pour the vinegar, stock, and Worcestershire sauce into the bottom of your slow cooker or Dutch oven. Place the seasoned pork on top.
- Cook Low and Slow (Slow Cooker): Cook on LOW for 8–10 hours, or until the internal temperature reaches 200°F (93°C) and the meat shreds easily.
- Cook Low and Slow (Oven): Preheat oven to 300°F (150°C). Cover the Dutch oven tightly and cook for 4–5 hours, until fork-tender.
- Rest: Carefully transfer the cooked pork to a large bowl or cutting board. Cover loosely with foil and let it rest for at least 20 minutes.
- Shred: Remove any large pieces of fat or bone. Using two forks or meat claws, shred the pork coarsely.
- Moisten & Finish: Skim excess fat from the cooking liquid left in the pot. Drizzle 1/2 to 1 cup of this seasoned liquid back over the pulled pork, tossing to incorporate for juiciness.