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Pulled Pork Sandwiches Recipe

American · Main course · 500 min total

Tender, slow-cooked pork shoulder shredded and tossed in a tangy, smoky barbecue sauce, piled high on soft buns for the ultimate comfort food sandwich.

Ingredients

• 4 lbs pork shoulder (bone-in or boneless)
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup apple cider vinegar
• 1 cup chicken broth
• 1 1/2 cups barbecue sauce (your favorite)
• 8 soft hamburger buns
• Coleslaw (optional, for topping)

Instructions

1. Trim excess fat from pork shoulder. Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Rub all over pork.
2. Place pork in a slow cooker. Pour apple cider vinegar and chicken broth around the pork (not over the rub). Cover and cook on low for 8-10 hours or high for 4-5 hours, until fork-tender.
3. Remove pork from slow cooker and let rest until cool enough to handle. Shred with two forks, discarding any large fat pieces and bones.
4. Discard most of the cooking liquid, leaving about 1/2 cup. Return shredded pork to slow cooker and stir in barbecue sauce. Cook on low for 30 minutes to meld flavors.
5. Toast buns if desired. Pile pulled pork on buns and top with coleslaw if using. Serve immediately.

Tips

• For extra smoky flavor, add 1 teaspoon liquid smoke to the cooking liquid.
• Leftover pulled pork keeps well refrigerated for up to 4 days or frozen for 3 months.
• Serve with extra barbecue sauce on the side.

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