Save to Pinterest Succulent pulled pork slow-cooked and finished over open flame, tossed in smoky BBQ sauce, and piled high on toasted buns. Perfect for a hearty, rustic dinner with vibrant herb notes and a touch of fire-charred flavor.
This dish brings back memories of summer cookouts where smoky aromas filled the air and everyone eagerly awaited the first bite.
Ingredients
- Pork & Marinade: 1.5 kg (3.3 lbs) boneless pork shoulder, 2 tbsp olive oil, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 2 tsp kosher salt, 1 tsp black pepper
- Cooking Liquid: 250 ml (1 cup) apple cider or apple juice, 80 ml (1/3 cup) chicken broth, 2 tbsp Worcestershire sauce
- BBQ Sauce & Herbs: 240 ml (1 cup) smoky barbecue sauce, 2 tbsp fresh parsley chopped, 1 tbsp fresh chives chopped, 1 tbsp fresh thyme chopped
- Sandwich Assembly: 6 brioche or rustic sandwich buns, 1 small red onion thinly sliced, 1 cup coleslaw (optional), 2 tbsp butter (for toasting buns)
Instructions
- Step 1:
- In a small bowl combine smoked paprika, cumin, garlic powder, onion powder, thyme, oregano, salt, and pepper. Rub the pork shoulder all over with olive oil, then with the spice mixture.
- Step 2:
- Place the pork in a slow cooker or Dutch oven. Add apple cider, chicken broth, and Worcestershire sauce. Cover and cook on low for 6 hours or until pork is very tender and shreds easily.
- Step 3:
- Preheat a grill or large cast-iron skillet over high heat.
- Step 4:
- Remove the pork from the cooking liquid, shred with two forks, and toss with half the BBQ sauce and chopped fresh herbs.
- Step 5:
- Place the shredded pork in a grill basket or directly on the skillet. Sear for 3 5 minutes, stirring occasionally, until the pork develops crispy, fire-kissed edges.
- Step 6:
- Meanwhile, butter the inside of each bun and toast on the grill or skillet until golden.
- Step 7:
- Pile the pulled pork onto toasted buns. Drizzle with additional BBQ sauce, top with red onions and coleslaw if desired. Serve immediately.
Save to Pinterest This recipe always brings my family together around the table for hearty conversations and laughter.
Notes
For a spicier kick, add 1/2 tsp cayenne pepper to the rub or serve with pickled jalapeños. Use gluten-free buns for a gluten-free option. Pair with a crisp lager or a zesty rosé.
Required Tools
Slow cooker or Dutch oven, grill or large cast-iron skillet, mixing bowls, grill basket (optional), tongs, knife and cutting board
Allergen Information
Contains wheat (buns), soy (Worcestershire sauce and some BBQ sauces). May contain egg, dairy (buns and butter). Always check labels if serving those with allergies.
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This pulled pork sandwich is the perfect blend of smoky, spicy, and tender making it an unforgettable meal.
Questions & Answers
- → How long should the pork cook for tenderness?
Cook the pork on low heat for about 6 hours until very tender and easy to shred with forks.
- → What gives the pork its smoky flavor?
The combination of smoked paprika in the rub and searing over high heat creates a smoky, fire-kissed flavor.
- → Can I use a different cooking method besides slow cooker?
Yes, a Dutch oven can be used for slow cooking on the stovetop or in the oven at low temperature.
- → What type of buns work best for assembling the sandwiches?
Brioche or rustic sandwich buns are ideal for their texture and ability to hold juicy pork without getting soggy.
- → Are there options to adjust the heat level?
Adding cayenne pepper to the rub or pickled jalapeños when serving can add a spicy kick.