Pulled Pork Tender Sandwich (Print View)

Tender shredded pork with smoky spices, coated in barbecue sauce, served on soft sandwich buns.

# What You’ll Need:

→ 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 Make It:

01 - Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, and brown sugar in a small bowl.
02 - Rub the spice mixture evenly all over the pork shoulder.
03 - Place seasoned pork shoulder in the slow cooker. Pour apple cider vinegar and chicken broth around the pork, avoiding pouring directly on top.
04 - Cover and cook on low heat for 8 hours until the pork is tender enough to shred easily with a fork.
05 - Transfer pork to a large bowl and shred using two forks, discarding any excess fat.
06 - Skim excess fat from the cooking liquid in the slow cooker. Return shredded pork to the cooker, add barbecue sauce, and heat on low for 10 to 15 minutes, stirring occasionally.
07 - Pile pulled pork onto buns. Add extra barbecue sauce, coleslaw, and dill pickle slices as desired. Serve immediately.

# Expert Suggestions:

01 -
  • It basically cooks itself while you read or watch something, zero babysitting required.
  • One batch feeds a crowd and tastes even better the next day as leftovers.
  • The spice rub does all the heavy lifting so even the sauce tastes like you fussed.
02 -
  • Don't peek constantly—every time you lift that lid, you're releasing heat and adding time to the cooking process.
  • The pork will look underwhelming before the shredding stage; this is normal and not a sign something went wrong, so trust the timing.
  • Barbecue sauce brands vary wildly in sweetness and smokiness, so taste yours before committing—you might want less than the recipe calls for.
03 -
  • Let the pork rest at room temperature for 20 minutes before shredding if you have time—it shreds cleaner and more evenly.
  • A small meat thermometer takes the guessing out of doneness; you're looking for an internal temperature around 90°C where the meat falls apart easily.
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