Tender Pulled Pork Sandwich (Printable)

Succulent slow-cooked pork shoulder seasoned and shredded, served on buns with tangy barbecue sauce and optional sides.

# Required Ingredients:

→ Pulled Pork

01 - 3.3 lbs boneless pork shoulder (Boston butt), trimmed
02 - 2 tsp kosher salt
03 - 1 tsp black pepper
04 - 1 tbsp smoked paprika
05 - 2 tsp garlic powder
06 - 2 tsp onion powder
07 - 1 tsp ground cumin
08 - 1 tsp dried oregano
09 - 1 tbsp brown sugar
10 - ½ cup apple cider vinegar
11 - 1 cup chicken broth

→ Barbecue Sauce

12 - 1 cup barbecue sauce, plus more for serving

→ For Serving

13 - 6 soft sandwich buns
14 - Coleslaw (optional)
15 - Dill pickle slices (optional)

# Directions:

01 - Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, and brown sugar in a small bowl.
02 - Rub the spice mixture evenly over the entire surface of the pork shoulder.
03 - Place the pork shoulder in the slow cooker. Pour apple cider vinegar and chicken broth around the pork, avoiding pouring directly on it.
04 - Cover and cook on low heat for 8 hours, until the meat is tender and can be shredded easily with a fork.
05 - Transfer pork to a large bowl and shred using two forks, discarding any excess fat.
06 - Skim fat from the cooking liquid in the slow cooker. Return shredded pork to the cooker and stir in barbecue sauce. Heat on low for 10 to 15 minutes.
07 - Pile pulled pork onto soft buns. Add extra barbecue sauce, coleslaw, and dill pickle slices as desired. Serve immediately.

# Expert Suggestions:

01 -
  • It's hands-off cooking that somehow tastes like you spent all day in the kitchen.
  • The spice blend is bold enough to taste homemade, not like a packet.
  • Leftovers transform into tacos, nachos, or pizza toppings without any extra work.
02 -
  • Don't pour the liquid over the pork—it steams itself from below, which keeps it moist but not waterlogged.
  • Skim the fat after cooking, not before; that fat protects the meat and keeps it from drying out during those long hours.
  • Barbecue sauce is personal—taste it straight and pick one you'd actually want to eat plain.
03 -
  • Leftovers keep for four days in the fridge and freeze beautifully for up to three months—pull out what you need and reheat gently on low in the slow cooker or a covered pan to avoid drying it out.
  • Liquid smoke (a few drops, not a splash) added to the broth before cooking gives a deeper barbecue flavor if you like that smoke taste.
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