Pin It 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 was a family favorite immediately after we tried it, with everyone loving the smoky tang and tender pork.
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 to 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.
Pin It This dish always brings everyone together around the table sharing stories and seconds without any leftovers.
Notes
For a spicier kick add 1/2 tsp cayenne pepper to the rub or serve with pickled jalapeños. 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
Nutritional Information
Calories 570 Total Fat 23 g Carbohydrates 52 g Protein 36 g per serving
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Enjoy the perfect balance of smoky and savory with every bite of these pulled pork sandwiches.
Recipe FAQs
- → What type of pork cut works best?
Boneless pork shoulder is ideal for slow cooking and shredding, delivering tender, flavorful meat.
- → How can I achieve the fire-kissed edges on the pork?
After slow cooking, sear the shredded pork on a hot grill or cast-iron skillet for 3-5 minutes, stirring occasionally.
- → Can I prepare the pork in advance?
Yes, the pork can be slow-cooked ahead and refrigerated, then seared just before serving for freshness.
- → What herbs enhance the smoky BBQ flavor?
Fresh parsley, chives, and thyme complement the smoky barbecue sauce, adding brightness and complexity.
- → Are there any recommended side options?
Consider serving with crispy coleslaw, pickled jalapeños, or crusty buns to balance the rich flavors.