This slow-cooked pulled pork is all about deep, smoky flavor with almost no hands-on effort. A bold rub of smoked paprika, cumin, garlic powder, and oregano gets pressed right into the pork shoulder before it settles into the slow cooker for a long, low braise. The apple cider vinegar and coconut aminos in the braising liquid build a savory, tangy backbone that keeps every shred of meat moist without needing anything sugary to round it out. Eight hours on low breaks the shoulder down until it's completely fork-tender, and a quick defatting step before tossing the meat back in keeps the final result clean and rich rather than greasy. Since there's no added sweetener anywhere in the rub or braising liquid, this one fits naturally into an added sugar free spread. Pile it onto a plate, into lettuce cups, or over roasted vegetables — it's a satisfying, protein-packed centerpiece either way.
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In a small bowl, combine the smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, dried oregano, and cayenne (if using). Stir until evenly mixed.
Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the surface, pressing it in firmly so it adheres.
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