Tender Pulled Pork Sandwich (Printable Version)

Slow-cooked shredded pork in barbecue sauce layered on soft buns for a classic American main.

# What You Need:

→ Pulled Pork

01 - 3.3 pounds 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

→ Barbecue Sauce

12 - 1 cup barbecue sauce, plus additional for serving

→ For Serving

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

# Step-by-Step Guide:

01 - Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, and brown sugar in a small bowl and mix thoroughly.
02 - Rub the spice mixture evenly over the entire surface of the pork shoulder.
03 - Place the seasoned pork shoulder into a slow cooker. Pour apple cider vinegar and chicken broth around the pork, avoiding pouring directly over it.
04 - Cover and cook on low heat for 8 hours, or until the pork is tender enough to shred easily with a fork.
05 - Transfer the cooked pork to a large bowl and shred using two forks, discarding any excess fat.
06 - Skim fat from the cooking liquid left in the slow cooker. Return shredded pork to the slow cooker, add barbecue sauce, and stir to combine. Heat on low for 10 to 15 minutes.
07 - Pile the pulled pork onto sandwich buns. Add extra barbecue sauce, coleslaw, and dill pickle slices as desired. Serve immediately.

# Expert Advice:

01 -
  • It practically cooks itself while you live your day, leaving you stress-free and smelling like you've been working in a kitchen all along.
  • That moment when you pull the pork apart with two forks and it shreds like butter is genuinely satisfying, every single time.
  • One batch feeds a crowd, makes amazing leftovers, and works for casual dinners or feeding people you're trying to impress.
02 -
  • Don't skip trimming the pork shoulder first—rendered fat is delicious, but a 2-inch layer on top isn't; trim it down to about ¼ inch.
  • The cooking liquid left behind is liquid gold for soups and braises, so don't discard it; freeze it in ice cube trays for later.
03 -
  • Trimming the pork shoulder first prevents the finished dish from being greasy; aim for just a thin layer of fat on top.
  • Toast your buns lightly in a skillet with a little butter before piling on the pork—it makes the entire sandwich feel more intentional.
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