Tender pulled pork sandwich (Printable)

Slow-cooked pork shoulder, shredded and coated in tangy barbecue sauce, served on soft buns.

# What You Need:

→ Pulled Pork

01 - 3.3 lbs boneless pork shoulder (Boston butt), trimmed
02 - 2 tsp kosher salt
03 - 1 tsp black pepper
04 - 1 tbsp smoked paprika
05 - 2 tsp garlic powder
06 - 2 tsp onion powder
07 - 1 tsp ground cumin
08 - 1 tsp dried oregano
09 - 1 tbsp brown sugar
10 - ½ cup apple cider vinegar
11 - 1 cup chicken broth

→ Barbecue Sauce

12 - 1 cup barbecue sauce, plus extra for serving

→ For Serving

13 - 6 soft sandwich buns
14 - Coleslaw (optional)
15 - Dill pickle slices (optional)

# Directions:

01 - Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, and brown sugar in a small bowl.
02 - Evenly coat the pork shoulder with the spice mixture, pressing it into all sides.
03 - Place the seasoned pork shoulder in the slow cooker. Pour apple cider vinegar and chicken broth around the pork, avoiding pouring directly on top.
04 - Cover and cook on low for 8 hours until the meat is tender and easily shredded with a fork.
05 - Transfer pork to a large bowl and shred thoroughly with two forks, removing any visible excess fat.
06 - Skim fat from the slow cooker liquid. Return shredded pork to the cooker, stir in barbecue sauce, and heat on low for an additional 10 to 15 minutes.
07 - Pile warmed pulled pork onto sandwich buns. Add extra barbecue sauce, coleslaw, and pickles if desired. Serve immediately.

# Helpful Tips:

01 -
  • The slow cooker does practically all the work while you go about your day
  • This recipe makes enough for a crowd or fantastic leftovers throughout the week
  • That first bite of tender, saucy pork on a soft bun is pure comfort food heaven
02 -
  • Liquid placement matters: pour the liquids around the pork, not directly over it, or you'll wash off your spice rub
  • The pork is done when it shreds with almost no pressure: that's how you know it reached perfect tenderness
03 -
  • Let the pork rest for 15 minutes before shredding: it holds onto juices better and handles easier
  • Taste the pork after saucing: some barbecue sauces are sweeter than others, so adjust accordingly
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