Save 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.
Pulled pork slow-cooked until tender then seared for a crispy finish has quickly become a family favorite.
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 This sandwich always brings my family together around the dinner table for lively stories and bites full of flavor.
Serving Suggestions
Serve with a crisp lager or a zesty rosé to complement the smoky flavors and balance the richness of the pork.
Storage Tips
Store leftover pulled pork in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Variations
Try adding pickled jalapeños for heat or swapping BBQ sauce with a spicy mustard sauce for a tangy twist.
Save 
This BBQ pulled pork sandwich is sure to impress at your next gathering with its rich smoky flavors and crispy edges.
Recipe FAQs
- → How do you achieve a smoky, fire-kissed flavor?
After slow cooking, sear the shredded pork on a hot grill or cast-iron skillet for several minutes to create crispy, charred edges that add smoky depth.
- → What spices enhance the pork shoulder flavor?
A blend of smoked paprika, cumin, garlic and onion powders, thyme, oregano, salt, and pepper creates a fragrant, savory rub for robust flavor.
- → Can I use a different cooking method than slow cooker?
Yes, a Dutch oven or oven slow roast at low temperature for several hours works well to tenderize the pork shoulder.
- → What type of buns complement this dish best?
Soft brioche or rustic sandwich buns toasted with butter provide a rich, golden base that holds the juicy pulled pork and toppings nicely.
- → How can I add a spicy kick to the dish?
Incorporate cayenne pepper into the spice rub or serve with pickled jalapeños to introduce a bright heat contrast.