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 captures the perfect balance of smoky BBQ and fresh herbs creating a pulled pork sandwich that is always a crowd-pleaser.
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 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 recipe has become a family favorite on weekend gatherings, creating lasting memories over plates piled high with smoky pulled pork.
Required Tools
Slow cooker or Dutch oven, grill or large cast-iron skillet, mixing bowls, grill basket (optional), tongs, knife and cutting board
Allergen Information
Contains Wheat (buns) and Soy (Worcestershire sauce and some BBQ sauces), may contain Egg and Dairy (buns and butter), always check labels for allergies.
Nutritional Information
Per serving: Calories 570, Total Fat 23 g, Carbohydrates 52 g, Protein 36 g
Save Enjoy this smoky BBQ pulled pork sandwich freshly made for the best flavor and texture every time.
Recipe FAQs
- → How long should the pork be slow-cooked?
Slow-cook the pork shoulder for about 6 hours until it becomes very tender and easily shreds.
- → What spices enhance the smoky flavor?
Smoked paprika, cumin, garlic powder, and dried herbs like thyme and oregano create a rich, smoky profile.
- → Can I use a grill in place of a skillet?
Yes, a grill works well for searing the pulled pork to achieve the fire-kissed edges and smoky char.
- → What type of buns work best?
Brioche or rustic sandwich buns are ideal as they toast well and complement the savory pork and sauce.
- → How can I add spice to this dish?
Adding cayenne pepper to the spice rub or serving with pickled jalapeños introduces a pleasant heat.