Pulled Pork Sandwich

The smell that filled my apartment that first Sunday was absolutely ridiculous. I had invited friends over for what I called an "easy" dinner, but honestly I had no idea what I was doing. Around hour 6 of cooking, my neighbor texted asking what I was making because the aroma had seeped through the vents. That pork shoulder ended up being the most requested dish at every gathering afterward.

I made this for my dads birthday last summer and watched him go back for thirds. He kept asking what my secret was, but the truth is the slow cooker transforms even the toughest cuts into something magical. We ate on the back porch as the sun went down, and there was something perfect about messy, saucy sandwiches and good conversation.

Ingredients

• 1.5 kg boneless pork shoulder: This cut has the perfect fat ratio for becoming tender and shreddable after long cooking
• 2 tsp kosher salt: Essential for penetrating deep into the meat and building flavor from the inside out
• 1 tsp black pepper: Freshly cracked gives you the best aromatic punch
• 1 tbsp smoked paprika: This is what gives you that authentic smoky flavor without needing a smoker
• 2 tsp garlic powder: Distributes more evenly than fresh garlic through the whole roast
• 2 tsp onion powder: Works in harmony with the garlic for a classic savory base
• 1 tsp ground cumin: Adds an earthy warmth that rounds out the spice blend beautifully
• 1 tsp dried oregano: Brings a subtle herbaceous note that keeps things interesting
• 1 tbsp brown sugar: Helps with caramelization and balances the vinegar's acidity
• 120 ml apple cider vinegar: The acidity breaks down connective tissue while adding tang
• 240 ml chicken broth: Keeps everything moist and provides a flavorful cooking liquid
• 240 ml barbecue sauce: Toss this in at the end for that classic sweet and sticky finish
• 6 soft sandwich buns: Get the slightly sweet kind that can hold up to all that juicy meat

Instructions

Mix your spice rub:

Combine the salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar in a small bowl until well blended

Season the pork generously:

Massage the spice mixture all over the pork shoulder, pressing it into the meat to ensure every surface is coated

Start the slow cooking:

Place the seasoned pork in your slow cooker and pour the apple cider vinegar and chicken broth around the sides, not directly on top

Let it cook low and slow:

Cover and cook on low for 8 hours until the pork is falling apart tender and easily shreds with a fork

Shred the meat:

Transfer the pork to a large bowl and use two forks to pull it apart, discarding any large pieces of excess fat as you go

Sauce it up:

Skim the fat from the cooking liquid left in the slow cooker, return the shredded pork, and toss with barbecue sauce

Warm it through:

Heat on low for another 10 to 15 minutes so the pork absorbs all that saucy goodness

Build your sandwiches:

Pile the saucy pork onto buns and add extra barbecue sauce, coleslaw, and pickles if you like

Save

My friend Karen swore she did not like barbecue until she tried this sandwich at my annual summer cookout. She stood there in the kitchen with sauce on her chin asking for the recipe. Now she makes it every Sunday for meal prep and texts me photos of her perfect sandwiches.

Making It Ahead

You can rub the pork with spices the night before and keep it refrigerated for even deeper flavor penetration. The pork actually freezes beautifully after shredding, so I often make a double batch and portion it out for those nights when cooking feels impossible.

Serving Suggestions

A crisp vinegar based coleslaw cuts through the richness perfectly, and I always put out extra pickles for people who love that tangy crunch. Sweet potato fries or a simple green salad with vinaigrette balance out the meal nicely.

The Leftover Situation

This pork transforms into the most incredible toppings for other dishes throughout the week. I have served it on baked potatoes, in breakfast hash, and even as a pizza topping that my kids still talk about.

• Try it in breakfast tacos with scrambled eggs
• Mix it into mac and cheese for a smoky twist
• Stuff it into baked sweet potatoes with extra sauce

Save

There is something deeply satisfying about feeding a crowd a meal that brings everyone to the table and keeps them there long after the plates are empty.

Recipe FAQs

→ What cut of pork works best?

Boneless pork shoulder, also called Boston butt, works best due to its marbling and connective tissue that breaks down during slow cooking, creating tender, shreddable meat.

→ Can I make this without a slow cooker?

Yes, cook in a Dutch oven at 150°C (300°F) for 3-4 hours until tender. The low temperature breaks down connective tissue similarly to slow cooking.

→ How long does the pork stay fresh?

Leftovers keep refrigerated for 3-4 days in an airtight container. The flavors often develop further after sitting, making it excellent for meal prep.

→ Can I freeze the cooked pork?

Freeze cooled shredded pork in freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently with a splash of broth or barbecue sauce.

→ How do I add more smoky flavor?

Add liquid smoke to the broth before cooking or use smoked salt in the rub. Wood chips in a smoker or smoked paprika also enhance the smoky profile.