# What You'll Need:
→ Pork & Marinade
01 - 3.3 pounds boneless pork shoulder
02 - 2 tablespoons olive oil
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano
09 - 2 teaspoons kosher salt
10 - 1 teaspoon black pepper
→ Cooking Liquid
11 - 1 cup apple cider or apple juice
12 - 1/3 cup chicken broth
13 - 2 tablespoons Worcestershire sauce
→ BBQ Sauce & Herbs
14 - 1 cup smoky barbecue sauce
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon fresh chives, chopped
17 - 1 tablespoon 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 tablespoons butter (for toasting buns)
# Directions:
01 - Combine smoked paprika, cumin, garlic powder, onion powder, dried thyme, oregano, kosher salt, and black pepper in a small bowl. Rub the pork shoulder with olive oil, then coat evenly with the spice mixture.
02 - Place the pork in a slow cooker or Dutch oven. Add apple cider, chicken broth, and Worcestershire sauce. Cover and cook on low heat for 6 hours or until the meat is tender and shreds easily.
03 - Heat a grill or large cast-iron skillet over high heat until hot.
04 - Remove the pork from the cooking liquid. Shred the meat using two forks and toss with half of the barbecue sauce and the chopped fresh parsley, chives, and thyme.
05 - Place the shredded pork in a grill basket or directly on the skillet. Sear for 3 to 5 minutes, stirring occasionally, until crispy edges develop with a fire-charred aroma.
06 - Butter the inside of each sandwich 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 sliced red onions and coleslaw if desired, and serve immediately.
