Tangy Barbecue Pulled Pork Sandwich (Printable)

Slow-cooked seasoned pork shoulder shredded with tangy barbecue sauce on soft buns.

# Components:

→ For the Pulled Pork

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

→ For the 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)

# Steps:

01 - In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar. Mix thoroughly until evenly distributed.
02 - Rub the spice mixture generously over all surfaces of the pork shoulder, pressing gently to ensure adhesion.
03 - Place the seasoned pork in the slow cooker. Pour the apple cider vinegar and chicken broth around the base of the meat, avoiding direct pouring over the top.
04 - Cover and cook on low setting for 8 hours, or until the pork pulls apart easily with minimal resistance when tested with a fork.
05 - Transfer the cooked pork to a large bowl. Using two forks, pull the meat apart into shreds, removing and discarding any large pieces of excess fat.
06 - Skim any excess fat from the cooking liquid remaining in the slow cooker. Return the shredded pork to the cooker, add the barbecue sauce, and toss to coat. Heat on low for an additional 10–15 minutes until warmed through.
07 - Divide the sauced pork among the sandwich buns. Top with additional barbecue sauce if desired, along with coleslaw and pickle slices. Serve immediately while warm.

# Expert Advice:

01 -
  • Effortlessly Delicious: With just 20 minutes of prep, the slow cooker does all the work, delivering melt-in-your-mouth results every time.
  • Crowd-Pleasing Classic: This recipe makes a generous batch, perfect for family dinners, game day, or casual get-togethers.
  • Rich, Layered Flavor: A homemade spice rub combined with tangy barbecue sauce creates a deep, smoky, and irresistible taste.
  • Versatile and Simple: Naturally dairy-free and easy to adapt, it's a straightforward recipe that even beginners can master.
02 -
  • Preserve the Crust: Pour the broth and vinegar around the pork, not over it. This helps keep the spice rub intact, creating a more flavorful crust.
  • Don't Skip Skimming: After cooking, skim the excess fat from the cooking liquid before returning the shredded pork. This makes for a richer, less greasy sauce.
  • Love Your Leftovers: Pulled pork is incredibly versatile. Use leftovers for delicious tacos, nachos, stuffed baked potatoes, or even as a unique pizza topping.
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