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BBQ Pulled Pork Sandwiches

Pork shoulder has enough fat and connective tissue to stay juicy over 8 hours. The vinegar in the sauce cuts the richness, and a little brown sugar helps the edges caramelize slightly under the lid.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 12
Course: Dinner
Ingredients Method

Ingredients
  

  • 1 pork shoulder Boston butt, 4 to 5 lbs, bone-in or boneless
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 large yellow onion sliced
  • 1 cup low-sodium chicken broth
  • 1/2 cup apple cider vinegar
  • 1 1/2 cups of your favorite BBQ sauce plus more for serving
  • 12 sturdy sandwich buns toasted
  • 3 cups prepared coleslaw for topping

Method
 

  1. Mix the paprika, garlic powder, onion powder, salt, pepper, and cumin. Rub all over the pork.
  2. Scatter the sliced onion in the bottom of a 6-quart slow cooker. Set the pork on top.
  3. Pour the broth and vinegar around (not over) the pork so the rub stays put.
  4. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours, until the pork shreds easily with a fork.
  5. Lift the pork out, shred it with two forks, and discard any large pieces of fat.
  6. Skim fat from the cooking liquid, then stir the shredded pork back in with the BBQ sauce. Cook 15 more minutes on low so the sauce soaks in.
  7. Pile onto toasted buns and top with coleslaw.