Pulled Pork Sandwich (Printable Version)

Slow-cooked seasoned pork shoulder shredded and tossed in tangy barbecue sauce, served on soft buns for a classic crowd-pleasing favorite.

# What You'll Need:

→ For the Pulled Pork

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

→ For the Barbecue Sauce

12 - 1 cup barbecue sauce, plus more for serving

→ For Serving

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

# How To Make It:

01 - Combine salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar in a small bowl. Mix thoroughly to distribute all spices evenly.
02 - Rub the spice mixture completely over the pork shoulder, pressing gently to adhere the spices to all surfaces of the meat.
03 - Place the seasoned pork in the slow cooker. Pour apple cider vinegar and chicken broth around the sides of the pork, avoiding pouring directly over the meat to preserve the seasoning.
04 - Cover and cook on low setting for 8 hours until pork is extremely tender and easily shreds with a fork.
05 - Transfer pork to a large bowl. Using two forks, shred the meat completely, discarding any excess fat pieces as you work.
06 - Skim excess fat from cooking liquid remaining in slow cooker. Return shredded pork to cooker, add barbecue sauce, and toss to coat evenly. Heat on low for 10 to 15 minutes.
07 - Generously pile sauced pork onto sandwich buns. Add extra barbecue sauce, coleslaw, and pickle slices as desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The spice rub creates this incredible crust that infuses deep flavor while the meat transforms
  • It's genuinely hands-off cooking that leaves you free to live your life while dinner essentially makes itself
  • The leftovers somehow taste even better the next day, if that's possible
02 -
  • Pouring the liquid around the pork instead of directly over it helps those spices form a better crust during cooking
  • Skimming the fat before adding sauce keeps the final dish from becoming greasy
  • Letting the pork rest in the cooking liquid before shredding helps it retain more moisture
03 -
  • The pork actually absorbs more flavor if you season it the night before and let it sit in the refrigerator
  • If you're pressed for time, cutting the pork into smaller chunks will reduce the cooking time by about half
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