# What to Use:
→ 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
# How to Prepare:
01 - Combine smoked paprika, cumin, garlic powder, onion powder, thyme, oregano, salt, and pepper in a bowl. Rub pork shoulder with olive oil, then coat evenly with spice mixture.
02 - Place pork in slow cooker or Dutch oven; add apple cider, chicken broth, and Worcestershire sauce. Cover and cook on low heat for 6 hours or until pork is tender and shreds easily.
03 - Heat a grill or large cast-iron skillet over high heat until very hot.
04 - Remove pork from liquid, shred with forks, then mix with half of the barbecue sauce and chopped fresh herbs.
05 - Place shredded pork in a grill basket or directly on the skillet; sear for 3 to 5 minutes, stirring occasionally, until edges are crispy and slightly charred.
06 - Spread butter on 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, then top with sliced red onions and coleslaw if desired. Serve immediately.
