Tender pulled pork sandwich

My dad taught me that pulled pork rewards patience above all else. We'd start the pork before dawn, the house slowly filling with that impossible-to-describe aroma of smoking meat and spices. By afternoon, neighbors would mysteriously appear on the porch, claiming they were just passing by. Now whenever I make this, I leave the windows open and hope for the same effect.

Last summer I made this for my sister's birthday party, feeding fifteen people with barely any stress. My brother-in-law stood guard by the slow cooker for the last hour, unable to resist sneaking forkfuls every time he walked past. The buns ran out before the pork did, which I think counts as a victory.

Ingredients

• 1.5 kg boneless pork shoulder: This cut has the perfect fat content to become meltingly tender after hours of slow cooking
• 2 tsp kosher salt and 1 tsp black pepper: The foundation that lets every other spice shine properly
• 1 tbsp smoked paprika: This gives you that beautiful reddish color and subtle smoky depth without needing a smoker
• 2 tsp garlic powder and onion powder: Savory backbone that permeates every fiber of the meat
• 1 tsp ground cumin: Just enough warmth to make people ask what your secret ingredient is
• 1 tsp dried oregano: Earthy notes that balance the sweetness from the brown sugar
• 1 tbsp brown sugar: Helps with caramelization and balances the vinegar's acidity
• 120 ml apple cider vinegar: Essential for breaking down connective tissue and adding traditional tang
• 240 ml chicken broth: Keeps the pork moist during those long hours of cooking
• 240 ml barbecue sauce: Tossed in at the end for that sticky, finger-licking finish
• 6 soft sandwich buns: Get the good ones, they need to hold up against all that juicy pork

Instructions

Mix your spice rub:

Combine the salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar in a small bowl until evenly blended.

Season the pork:

Rub the spice mixture thoroughly over all surfaces of the pork shoulder, pressing gently to help it adhere.

Set up the slow cooker:

Place the seasoned pork in your slow cooker, then pour the apple cider vinegar and chicken broth around the base of the meat.

Cook low and slow:

Cover and cook on low heat for 8 hours, until the pork offers no resistance when you test it with a fork.

Shred the meat:

Transfer the pork to a large bowl and use two forks to pull it apart, removing any large pieces of fat as you go.

Sauce it up:

Skim excess fat from the cooking liquid, return the shredded pork to the slow cooker, and toss with the barbecue sauce until well coated.

Assemble and serve:

Pile the saucy pork onto buns and add your favorite toppings like coleslaw, pickles, or extra sauce.

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My youngest nephew declared this his birthday dinner request three years running. There's something deeply satisfying about watching a kid who normally picks at food suddenly understand what good eating is all about.

Making It Your Own

That liquid smoke in the notes section is a game-changer if you want smoky flavor without owning a smoker. Just three drops transformed my batches from merely good to have-you-tried-this-amazing. Also, don't be afraid to adjust the heat in your spice rub if your family runs toward the adventurous side of life.

Beyond The Sandwich

The leftovers, if you somehow have them, are absolutely perfect for breakfast tacos the next morning. I've also stirred the pork into mac and cheese, loaded it onto baked potatoes, and even used it as a pizza topping that made my husband question everything he thought he knew about pizza toppings.

Serving Ideas

A crisp vinegar-based coleslaw cuts through the richness like nothing else. Simple potato chips or a green salad with a tangy dressing work beautifully. And don't forget plenty of napkins: pulled pork demands your full, messy attention.

• Toast your buns lightly for extra structural integrity
• Keep extra barbecue sauce on the table for the saucy-lovers
• Small cups of extra coleslaw make the perfect sidekick

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There's something about pulled pork that turns a regular Tuesday into a tiny celebration. May your slow cooker always be full and your buns never soggy.

Recipe FAQs

→ What cut of pork is best for shredding?

Pork shoulder or Boston butt is ideal due to its marbling and connective tissue that breaks down during slow cooking, resulting in tender shreds.

→ How can I enhance the smoky flavor?

Adding a few drops of liquid smoke to the cooking broth infuses a subtle smoky aroma without needing a smoker.

→ Can I use another cooking method besides a slow cooker?

Yes, a Dutch oven works well. Bake the seasoned pork at 150°C (300°F) for 3–4 hours until tender and easily shredded.

→ What sides complement this pulled pork sandwich?

Classic options include crispy fries, potato chips, fresh salads, or tangy coleslaw for contrast.

→ How do I remove excess fat after cooking?

Skim the fat that rises to the top of the cooking liquid before mixing it back with the shredded pork to keep the dish rich but not greasy.