Succulent pulled pork slow-cooked, seared over flame, tossed in smoky sauce, and served on toasted buns.
# What You'll Need:
→ Pork & Marinade
01 - 3.3 lbs boneless pork shoulder
02 - 2 tbsp olive oil
03 - 2 tsp smoked paprika
04 - 1 tsp ground cumin
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp dried thyme
08 - 1 tsp dried oregano
09 - 2 tsp kosher salt
10 - 1 tsp black pepper
→ Cooking Liquid
11 - 1 cup apple cider or apple juice
12 - 1/3 cup chicken broth
13 - 2 tbsp Worcestershire sauce
→ BBQ Sauce & Herbs
14 - 1 cup smoky barbecue sauce
15 - 2 tbsp fresh parsley, chopped
16 - 1 tbsp fresh chives, chopped
17 - 1 tbsp 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 tbsp butter (for toasting buns)
# Directions:
01 - In a small bowl, mix smoked paprika, cumin, garlic powder, onion powder, thyme, oregano, salt, and pepper. Rub pork shoulder with olive oil and coat evenly with the spice mixture.
02 - Place the seasoned 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 tender and easily shredded.
03 - Preheat grill or a large cast-iron skillet over high heat until very hot.
04 - Remove pork from cooking liquid and shred using two forks. Combine shredded pork with half of the barbecue sauce and chopped fresh herbs.
05 - Transfer shredded pork to grill basket or 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 the seared pulled pork onto toasted buns. Drizzle with remaining barbecue sauce, top with sliced red onions and coleslaw if desired, and serve immediately.
