Pin This 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.
This dish has quickly become a favorite at family barbecues, bringing everyone together for a delicious and satisfying meal.
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
- Prepare Spice Rub:
- 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.
- Cook Pork:
- 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.
- Preheat Grill:
- Preheat a grill or large cast-iron skillet over high heat.
- Shred Pork:
- Remove the pork from the cooking liquid shred with two forks and toss with half the BBQ sauce and chopped fresh herbs.
- Sear Pork:
- Place the shredded pork in a grill basket or directly on the skillet. Sear for 3 to 5 minutes stirring occasionally until the pork develops crispy fire-kissed edges.
- Toast Buns:
- Meanwhile butter the inside of each bun and toast on the grill or skillet until golden.
- Assemble Sandwiches:
- Pile the pulled pork onto toasted buns. Drizzle with additional BBQ sauce top with red onions and coleslaw if desired. Serve immediately.
Pin This This recipe always brings a smile as everyone digs in and shares stories over plates piled high with smoky pulled pork.
Notes
For a spicier kick add 1/2 tsp cayenne pepper to the rub or serve with pickled jalapeños. Pair with a crisp lager or a zesty rosé.
Required Tools
Slow cooker or Dutch oven Grill or large cast-iron skillet Mixing bowls Grill basket (optional) Tongs Knife and cutting board
Allergen Information
Contains Wheat (buns) Soy (Worcestershire sauce and some BBQ sauces) May contain Egg Dairy (buns and butter) Always check labels if serving those with allergies.
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Enjoy your fire-kissed BBQ pulled pork sandwiches fresh off the grill served with your favorite sides.
Recipe FAQs
- → How long should the pork be cooked for tenderness?
Cook the pork on low heat for about 6 hours until it becomes tender enough to shred easily.
- → What spices complement the pork shoulder best?
A blend of smoked paprika, cumin, garlic and onion powders, thyme, and oregano creates a rich, smoky flavor profile.
- → How do you achieve the fire-kissed edges on the pork?
After shredding, the pork is seared on a hot grill or skillet for 3 to 5 minutes, stirring occasionally to develop crispy, charred bits.
- → Can I use different buns for the sandwiches?
Yes, brioche or rustic sandwich buns work well; gluten-free buns can be substituted to accommodate dietary needs.
- → What side options complement this dish?
Coleslaw adds a refreshing crunch, and pairing with a crisp lager or zesty rosé enhances the smoky flavors.