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 recipe has become a family favorite for weekend cookouts and gatherings, bringing everyone together over bold smoky flavors.
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
- Prepare the rub:
- 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
- Cook the pork:
- 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
- Preheat the grill:
- Preheat a grill or large cast-iron skillet over high heat
- Shred and toss:
- Remove the pork from the cooking liquid shred with two forks and toss with half the BBQ sauce and chopped fresh herbs
- Sear the pork:
- Place the shredded pork in a grill basket or directly on the skillet Sear for 3 to 5 minutes stirring occasionally until the pork develops crispy fire-kissed edges
- Toast the buns:
- Meanwhile butter the inside of each bun and toast on the grill or skillet until golden
- Assemble the sandwich:
- Pile the pulled pork onto toasted buns Drizzle with additional BBQ sauce top with red onions and coleslaw if desired Serve immediately
Save Preparing this pulled pork together has become a cherished weekend ritual with my family, full of laughter and shared anticipation.
Notes
For a spicier kick add 1/2 tsp cayenne pepper to the rub or serve with pickled jalapeños Pair this sandwich with a crisp lager or a zesty rosé to complement the flavors
Required Tools
Slow cooker or Dutch oven Grill or large cast-iron skillet Mixing bowls Grill basket (optional) Tongs Knife and cutting board
Nutritional Information
Calories 570 Total Fat 23 g Carbohydrates 52 g Protein 36 g per serving
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This recipe brings bold flavors and tender textures together for a satisfying meal every time
Common Questions
- → What cut of pork is best for this dish?
Boneless pork shoulder is ideal as it becomes tender during slow cooking and shreds easily.
- → How long should the pork cook to achieve tenderness?
Cooking on low heat for about 6 hours allows the pork to become tender enough to shred effortlessly.
- → Can I add extra spice to the dish?
Yes, adding cayenne pepper to the spice rub or serving with pickled jalapeños provides a spicier kick.
- → What is the purpose of searing after slow cooking?
Searing the shredded pork over high heat creates crispy, fire-charred edges that enhance texture and flavor.
- → What buns pair well with this dish?
Brioche or rustic sandwich buns work best, toasted with butter for a rich, golden finish.
- → Are there gluten-free options for serving?
Gluten-free sandwich buns can be used as a substitute to accommodate dietary needs.