# 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)
# How-To:
01 - Combine smoked paprika, ground cumin, garlic powder, onion powder, dried thyme, dried oregano, kosher salt, and black pepper in a small bowl. Rub pork shoulder evenly with olive oil, then coat thoroughly with the spice mixture.
02 - Place the pork in a slow cooker or Dutch oven. Pour in apple cider, chicken broth, and Worcestershire sauce. Cover and cook on low heat for 6 hours until pork is tender and easily shredded.
03 - Preheat grill or a large cast-iron skillet over high heat.
04 - Remove pork from cooking liquid and shred with two forks. Toss shredded pork with half of the barbecue sauce and chopped fresh parsley, chives, and thyme.
05 - Place shredded pork in a grill basket or directly on skillet. Sear for 3 to 5 minutes, stirring occasionally, until edges become crispy and lightly charred.
06 - Butter the inside of each bun and toast on the grill or skillet until golden brown.
07 - Pile the seared pulled pork onto the toasted buns. Drizzle with remaining barbecue sauce, top with thinly sliced red onion and optional coleslaw. Serve immediately.
