Save 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 pulled pork sandwich has been a favorite for family gatherings and weekend barbecues, always bringing smiles and satisfied appetites.
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 35 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 This recipe has brought my family together countless times, sparking laughter and storytelling around the dinner table.
Notes
Pair with a crisp lager or a zesty rosé to enhance the smoky flavors of the pulled pork.
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) and Soy (Worcestershire sauce and some BBQ sauces). May contain Egg and Dairy (buns and butter). Always check labels if serving those with allergies.
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This BBQ pulled pork sandwich is sure to impress and becomes better the next day with flavors fully melded.
Recipe Q&A
- → What cut of pork works best?
Boneless pork shoulder is ideal due to its marbling, which keeps the meat tender and flavorful during slow cooking.
- → How do I achieve the fire-kissed flavor?
After slow cooking, sear the shredded pork over high heat on a grill or skillet to develop crispy, smoky edges.
- → Can I prepare the pork ahead of time?
Yes, the pork can be slow-cooked a day ahead, then refrigerated and reheated gently before searing and assembling.
- → What alternatives to buns are recommended?
Try serving the pork over rice, in lettuce wraps, or with gluten-free buns for dietary needs.
- → How can I add more heat to the dish?
Incorporate cayenne pepper into the spice rub or serve with pickled jalapeños for a spicy kick.