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Mix together onion powder, garlic powder, dried mustard, dried thyme, paprika, salt and pepper in a small bowl and rub all over the entire pork shoulder to season it.
Place chicken broth in the bottom of a slow cooker and add the seasoned pork shoulder.
Cover and let cook on high for 4-6 hours or low for 8-10 hours until tender and easily shredded.
Remove cooked pork shoulder and place on a cutting board. Shred the pork with kitchen tongs or forks into small pieces.
Drain the liquid from the slow cooker and add the shredded pork back into it.
Pour the banana pepper mustard over the shredded pork and toss to combine. Cook for an additional 30 minutes on low.
Serve pulled pork on slider buns, topped with pickles.