# What You'll Need:
→ Pork & Marinade
01 - 3.3 lbs boneless pork shoulder
02 - 2 tbsp olive oil
03 - 2 tsp smoked paprika
04 - 1 tsp ground cumin
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp dried thyme
08 - 1 tsp dried oregano
09 - 2 tsp kosher salt
10 - 1 tsp black pepper
→ Cooking Liquid
11 - 1 cup apple cider or apple juice
12 - 1/3 cup chicken broth
13 - 2 tbsp Worcestershire sauce
→ BBQ Sauce & Herbs
14 - 1 cup smoky barbecue sauce
15 - 2 tbsp fresh parsley, chopped
16 - 1 tbsp fresh chives, chopped
17 - 1 tbsp fresh thyme, chopped
→ Sandwich Assembly
18 - 6 brioche or rustic sandwich buns
19 - 1 small red onion, thinly sliced
20 - 1 cup coleslaw (optional)
21 - 2 tbsp butter (for toasting buns)
# Steps:
01 - In a small bowl, mix smoked paprika, cumin, garlic powder, onion powder, thyme, oregano, salt, and pepper. Rub pork shoulder with olive oil, then evenly coat with the spice mixture.
02 - Place pork in slow cooker or Dutch oven. Add apple cider, chicken broth, and Worcestershire sauce. Cover and cook on low heat for 6 hours until pork is tender and shreds effortlessly.
03 - Heat grill or large cast-iron skillet over high heat until hot.
04 - Remove pork from cooking liquid, shred using two forks, then mix with half of the barbecue sauce and chopped fresh herbs.
05 - Place shredded pork in grill basket or directly on skillet. Sear 3 to 5 minutes, stirring occasionally, until edges develop a crispy, charred finish.
06 - Butter the interior of each bun and toast on grill or skillet until golden and lightly crisp.
07 - Pile pulled pork onto toasted buns, drizzle with remaining barbecue sauce, and top with sliced red onions and optional coleslaw. Serve immediately.
