Save to Pinterest 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 delivers a perfect balance of smoky and savory with a tender pulled pork texture that never fails to impress guests at my gatherings.
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 to Pinterest This sandwich has become a family favorite bringing everyone together around the grill on summer evenings.
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.
Save to Pinterest Enjoy this mouthwatering sandwich with your favorite sides for a truly satisfying meal.
Recipe FAQs
- → How is the pork shoulder prepared before cooking?
The pork shoulder is rubbed with olive oil and a spice mixture including smoked paprika, cumin, garlic powder, onion powder, thyme, oregano, salt, and pepper to develop deep flavors during slow cooking.
- → What cooking method is used to achieve the tender texture?
The pork is slow-cooked in a mixture of apple cider, chicken broth, and Worcestershire sauce for six hours until it becomes tender enough to shred easily.
- → How are the fire-kissed edges created?
After slow cooking, shredded pork is tossed in BBQ sauce and herbs, then seared on a hot grill or cast-iron skillet for 3-5 minutes to develop crispy, charred edges.
- → What are suitable bun choices for assembling the sandwiches?
Brioche or rustic sandwich buns work well, toasted with butter until golden to complement the smoky pork and tender fillings.
- → Can the spice level be adjusted for more heat?
Yes, adding cayenne pepper to the rub or serving with pickled jalapeños will provide additional spiciness to the dish.