Tender spiced pork slow-cooked for hours, shredded and tossed in tangy barbecue sauce, piled high on soft buns.
# Ingredient List:
→ For the 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
→ For the Barbecue Sauce
12 - 1 cup barbecue sauce, plus more for serving
→ For Serving
13 - 6 soft sandwich buns
14 - Coleslaw (optional)
15 - Dill pickle slices (optional)
# Steps:
01 - Combine salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar in a small bowl. Mix thoroughly until evenly incorporated.
02 - Rub the spice mixture generously over all surfaces of the pork shoulder, pressing gently to adhere the spices to the meat.
03 - Place the seasoned pork in the slow cooker. Pour apple cider vinegar and chicken broth around the base of the pork, avoiding direct rinsing of the spice coating.
04 - Cover and cook on low setting for 8 hours until pork pulls apart easily with minimal resistance when tested with a fork.
05 - Transfer pork to a large bowl. Using two forks, pull meat apart into shreds, removing and discarding any large pieces of excess fat.
06 - Skim and discard excess fat from cooking liquid remaining in slow cooker. Return shredded pork to cooker, add barbecue sauce, and toss to coat. Heat on low for 10–15 minutes.
07 - Mound sauced pork generously onto sandwich buns. Add additional barbecue sauce, coleslaw, and pickle slices as desired. Serve immediately.
