Save Pin 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 is perfect for slow-cooking lovers who enjoy smoky flavors and rich textures in their meals.
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 Pin This recipe has become a family favorite at weekend barbecues, bringing everyone together over great food and laughter.
Notes
For a spicier kick, add 1/2 tsp cayenne pepper to the rub or serve with pickled jalapeños. Use gluten-free buns for a gluten-free option. Pair with a crisp lager or a zesty rosé.
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), Soy (Worcestershire sauce and some BBQ sauces). May contain: Egg, Dairy (buns and butter). Always check labels if serving those with allergies.
Save Pin 
This smoky pulled pork sandwich brings comfort food to the next level with every bite.
Recipe FAQs
- → What cut of pork works best for this dish?
Boneless pork shoulder is preferred for its marbling and tenderness after slow cooking, which allows it to shred easily and absorb flavors well.
- → How do you achieve the fire-kissed flavor?
After slow cooking, the shredded pork is seared briefly on a hot grill or cast-iron skillet to develop crispy edges with a lightly charred, smoky taste.
- → Can the BBQ sauce be made from scratch?
Yes, a smoky barbecue sauce with molasses, smoked paprika, and a touch of vinegar can be prepared to complement the pork's rich taste.
- → What herbs complement the smoky pork best?
Fresh parsley, chives, and thyme add vibrant herbal notes that balance the smoky, spicy flavors beautifully.
- → Are there alternatives to brioche buns for assembly?
Rustic sandwich buns or gluten-free options work well; toasting with butter enhances flavor and texture.
- → How long does the slow cooking process take?
Approximately 6 hours on low heat is ideal to achieve tender, shreddable pork with deep flavor absorption.