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 been a family favorite during summer barbecues, bringing everyone together around the grill.
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 Sharing these sandwiches has always been a highlight at our family gatherings bringing smiles and satisfied appetites.
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
Pin it This recipe combines slow-cooked tenderness with a smoky char for an unforgettable sandwich experience.
Frequently Asked Questions
- → How long should the pork be slow-cooked?
The pork shoulder should be cooked on low heat for about 6 hours until it becomes tender enough to shred easily.
- → What spices are used to season the pork?
A blend of smoked paprika, cumin, garlic powder, onion powder, thyme, oregano, salt, and pepper creates a rich, smoky flavor base.
- → How is the smoky, fire-kissed crust achieved?
After cooking and shredding, the pork is seared on a hot grill or cast-iron skillet briefly to develop crispy, charred edges.
- → Can I substitute the apple cider in the cooking liquid?
Yes, apple juice can be used as a mild alternative, providing balancing sweetness to the savory spices.
- → What bread works best for serving?
Brioche or rustic sandwich buns are ideal for their firm texture and ability to hold the juicy pork and toppings well.
- → Is it possible to add extra heat to the dish?
For a spicier version, add cayenne pepper to the spice rub or serve with pickled jalapeños for a bright kick.