# What You'll Need:
→ Pork & Marinade
01 - 3.3 pounds boneless pork shoulder
02 - 2 tablespoons olive oil
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano
09 - 2 teaspoons kosher salt
10 - 1 teaspoon black pepper
→ Cooking Liquid
11 - 1 cup apple cider or apple juice
12 - 1/3 cup chicken broth
13 - 2 tablespoons Worcestershire sauce
→ BBQ Sauce & Herbs
14 - 1 cup smoky barbecue sauce
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon fresh chives, chopped
17 - 1 tablespoon fresh thyme, chopped
→ Sandwich Assembly
18 - 6 brioche or rustic sandwich buns
19 - 1 small red onion, thinly sliced
20 - 1 cup coleslaw (optional)
21 - 2 tablespoons butter (for toasting buns)
# Step-by-Step Directions:
01 - Combine smoked paprika, cumin, garlic powder, onion powder, thyme, oregano, salt, and pepper in a small bowl. Rub pork shoulder with olive oil, then evenly coat it with the spice mixture.
02 - Place pork in a slow cooker or Dutch oven. Pour in apple cider, chicken broth, and Worcestershire sauce. Cover and cook on low for 6 hours or until the pork is tender and shreds easily.
03 - Preheat a grill or large cast-iron skillet over high heat to prepare for searing.
04 - Remove pork from cooking liquid and shred using two forks. Toss shredded pork with half of the barbecue sauce and fresh chopped herbs.
05 - Place shredded pork in a grill basket or directly on the skillet. Sear for 3 to 5 minutes, stirring occasionally, until crispy edges develop.
06 - Butter the inside of each bun and toast on the grill or skillet until golden brown.
07 - Pile pulled pork onto toasted buns. Drizzle with remaining barbecue sauce and top with red onion slices and optional coleslaw. Serve immediately.
