Pulled Pork Slow-Cooked Sandwich (Print Version)

Tender slow-cooked pork shoulder shredded and combined with barbecue sauce on soft sandwich buns.

# Ingredient List:

→ 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 additional for serving

→ For Serving

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

# How to Make:

01 - Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, and brown sugar in a small bowl; mix thoroughly.
02 - Apply the spice rub evenly over the entire pork shoulder.
03 - Place the seasoned pork shoulder into the slow cooker. Pour apple cider vinegar and chicken broth around the pork without pouring directly on 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 pork to a large bowl and shred with two forks, discarding any excess fat.
06 - Skim excess fat from the cooking liquid remaining in the slow cooker. Return the shredded pork to the slow cooker, mix in barbecue sauce, and heat on low for another 10 to 15 minutes.
07 - Serve the pulled pork piled on soft buns, topped with additional barbecue sauce, coleslaw, and dill pickles if desired. Serve immediately.

# Expert Advice:

01 -
  • The pork practically melts on your tongue without any fussy techniques or special skills.
  • Your whole house smells incredible while it cooks, and you'll have dinner ready without breaking a sweat.
  • One batch feeds a crowd or gives you leftovers for days of easy eating.
02 -
  • Don't skip skimming the fat from the cooking liquid—it's the difference between silky and greasy.
  • If your pork isn't shredding easily after eight hours, give it another thirty minutes; slow cookers vary in temperature and timing.
03 -
  • If you're short on time, a Dutch oven at 300°F for three to four hours works just as well as the slow cooker.
  • Skim that fat before serving—it's not laziness, it's the difference between restaurant-quality and homemade-greasy.
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