Pulled Pork Sandwich Classic (Print Version)

Slow-cooked pork shoulder shredded and mixed with tangy barbecue sauce, served on soft buns.

# Needed Ingredients:

→ Pulled Pork

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

→ Barbecue Sauce

12 - 1 cup barbecue sauce, plus additional for serving

→ For Serving

13 - 6 soft sandwich buns
14 - Coleslaw (optional)
15 - Dill pickle slices (optional)

# How-To Steps:

01 - Combine salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, and brown sugar in a small bowl.
02 - Thoroughly coat the pork shoulder with the spice mixture.
03 - Place pork shoulder in slow cooker. Pour apple cider vinegar and chicken broth around the pork without pouring over it.
04 - Cover and cook on low heat for 8 hours, until the meat is tender and can be easily shredded with a fork.
05 - Transfer pork to a large bowl and shred using two forks, discarding excess fat as you go.
06 - Remove excess fat from cooking liquid in slow cooker, then return shredded pork to slow cooker. Mix in barbecue sauce and heat on low for 10–15 minutes.
07 - Pile pulled pork onto sandwich buns. Add extra barbecue sauce, coleslaw, and dill pickle slices if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Eight hours of hands-off cooking means you're actually relaxing, not sweating in the kitchen.
  • The smell alone will make people think you've been cooking all day.
  • It feeds a crowd without any fussing, and everyone always asks for seconds.
  • Leftovers transform into tacos, nachos, or pizza toppings without any extra work.
02 -
  • Don't skip skimming the fat from the cooking liquid—it makes the difference between tender and greasy, and five minutes of skimming saves the whole dish.
  • If you add liquid smoke, use it sparingly; a few drops go a long way and can easily overpower everything else.
  • The pork will keep shredding and improving as it cools slightly, so even if it looks done at seven hours, let it go the full eight—patience is what makes this effortless.
03 -
  • Skim fat from the cooking liquid before tossing everything with sauce—those five minutes make the difference between silky and greasy.
  • Don't shred too finely; slightly chunky pieces hold their shape better in the bun and feel more satisfying to eat.
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