Instructions

1. Season the pork shoulder generously with salt and pepper on all sides.
2. In a slow cooker, combine the barbecue sauce, brown sugar, and apple cider vinegar. Mix well.
3. Place the seasoned pork shoulder into the slow cooker, ensuring it is fully coated with the sauce mixture.
4. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and easily pulls apart with a fork.
5. Once cooked, remove the pork from the slow cooker and shred it using two forks, discarding any excess fat.
6. Return the shredded pork to the slow cooker and stir it into the sauce, allowing it to soak up the flavors for another 10-15 minutes.
7. While the pork absorbs the flavors, toast the hamburger buns until golden brown.
8. Assemble the burgers by placing a generous scoop of pulled pork on the bottom half of each toasted bun.
9. Top each burger with a hearty portion of coleslaw and place the top bun on to finish.
10. Serve immediately with extra barbecue sauce on the side, if desired.