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 my go-to for gatherings because the pulled pork always impresses friends and family alike.
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.
Save This meal creates wonderful moments as everyone gathers around to enjoy the smoky, tender pulled pork sandwiches together.
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 This recipe delivers an unforgettable smoky punch that elevates any sandwich occasion.
Recipe FAQs
- → What cut of pork works best?
Boneless pork shoulder is ideal for tenderness and shredding after slow cooking.
- → How do I get the fire-kissed texture?
After slow cooking, sear the shredded pork briefly on a hot grill or cast-iron skillet to develop crispy, charred edges.
- → Can I prepare the pork in advance?
Yes, slow-cook the pork ahead of time, then reheat and sear just before serving for best texture.
- → What herbs complement the smoky BBQ sauce?
Fresh parsley, chives, and thyme add bright, herbal notes that balance the smoky barbecue flavors.
- → Are there options for gluten-free servings?
Use gluten-free buns to accommodate gluten sensitivities without sacrificing flavor.