Pulled Pork Sandwich (Printable)

Slow-cooked pork shoulder with smoky spices and tangy barbecue sauce on soft buns.

# What You'll Need:

→ 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)

# How To Make It:

01 - Combine salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar in a small bowl. Mix thoroughly to distribute spices evenly.
02 - Rub the spice mixture generously over all surfaces of the pork shoulder, pressing gently to help the spices adhere 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, not directly over the top.
04 - Cover and cook on low setting for 8 hours. The pork is done when it's extremely tender and easily shreds apart with a fork.
05 - Transfer cooked pork to a large bowl. Use two forks to pull apart and shred the meat, removing any large pieces of excess fat as you work.
06 - Skim excess fat from the remaining cooking liquid in the slow cooker. Return shredded pork to the cooker, add barbecue sauce, and toss to coat. Heat on low for 10–15 minutes until warmed through.
07 - Pile sauced pulled pork onto sandwich buns. Add extra barbecue sauce, coleslaw, and dill pickles as desired. Serve immediately while warm.

# Expert Tips:

01 -
  • The slow cooker does practically all the work, leaving you free to enjoy your day while dinner cooks itself
  • This recipe makes enough for a crowd or fantastic leftovers that taste even better the next day
  • The spice rub creates this incredible crust that transforms into the most flavorful, juicy meat you have ever tasted
02 -
  • Pouring the liquid around the pork instead of over it keeps that beautiful spice rub intact for better flavor
  • Letting the meat rest for a few minutes before shredding makes it easier to handle and keeps it juicy
  • Skimming the excess fat from the cooking liquid before mixing with sauce prevents the final dish from being too greasy
03 -
  • Add a few drops of liquid smoke to the cooking liquid for that authentic smoked flavor without a smoker
  • Toast the buns lightly before serving to prevent them from getting soggy
  • Make a quick homemade slaw with cabbage and apple cider vinegar to cut through the richness
Go Back