Prep the Pork

1. Trim excess fat from the pork shoulders, leaving some for moisture.
2. In a bowl, mix salt, pepper, paprika, brown sugar, garlic powder, onion powder, chili powder, cumin, and cayenne (if using).
3. Rub the seasoning generously over the pork. Let it sit for at least 1 hour or overnight in the fridge for better flavor.

Choose Your Cooking Method

Oven Method (Best for Large Batches)

1. Preheat oven to 275°F (135°C).
2. Place pork shoulders in large roasting pans, fat side up. Pour apple cider vinegar and apple juice (or beer) into the pans.
3. Cover tightly with foil and roast for 8-10 hours until the internal temp reaches 195-205°F.
4. Let the pork rest for 30 minutes, then shred with forks or meat claws.
   

Slow Cooker Method (For Convenience)

1. Cut pork into large chunks and place in slow cookers.
2. Add apple cider vinegar and apple juice (or beer).
3. Cook on LOW for 10-12 hours until tender.
4. Shred directly in the slow cooker, mixing with its juices.

Sauce It Up & Serve

1. Mix the pulled pork with BBQ sauce (or serve sauce on the side).
2. Load onto buns and top with coleslaw if desired.
3. Serve in large aluminum trays to keep warm for the crowd.