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 showcases the depth of smoky flavor from slow-cooked pork paired with fresh herbs and smoky barbecue sauce. It’s always a hit at family gatherings and weekend cookouts.
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 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.
Save This recipe brings family and friends together while enjoying every smoky bite. It’s a weekend favorite that always sparks smiles at the table.
Notes
For a spicier kick add 1/2 tsp cayenne pepper to the rub or serve with pickled jalapeños. Use gluten-free buns for a gluten-free option. 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
Allergen Information
Contains Wheat (buns) Soy (Worcestershire sauce and some BBQ sauces). May contain Egg Dairy (buns and butter). Always check labels if serving those with allergies.
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This pulled pork sandwich recipe is bound to become your new go-to for comforting and flavorful meals.
Questions & Answers
- → How long does the pork cook for ideal tenderness?
The pork shoulder should be cooked on low heat for about 6 hours until it is tender enough to shred easily.
- → What gives the pork its smoky, fire-kissed flavor?
Searing the shredded pork on a hot grill or cast-iron skillet imparts crispy, charred edges enhancing the smoky taste.
- → Can I adjust the spice level of the dish?
Yes, adding cayenne pepper to the rub or serving with pickled jalapeños will add a spicy kick.
- → What are good bun options for this sandwich?
Brioche or rustic sandwich buns work well; gluten-free buns can be used to accommodate dietary needs.
- → What sides complement this pulled pork preparation?
Coleslaw adds crunch and freshness, while pairing with crisp lager or zesty rosé complements the smoky flavors.
- → How should I store leftovers?
Keep the pulled pork refrigerated in an airtight container and reheat gently to preserve moisture and flavor.