Save to Pinterest 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 recipe takes pulled pork to the next level with an open flame finish that gives it irresistible crispy edges.
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 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 3–5 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
Save to Pinterest This recipe always brings the family together for a casual dinner filled with laughter and smoky deliciousness.
Notes
For a spicier kick, add 1/2 tsp cayenne pepper to the rub or serve with pickled jalapeños Use gluten-free buns for allergen-friendly options Pair with your favorite cold beverage
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
Save to Pinterest 
Enjoy your fire-kissed BBQ pulled pork sandwiches with loved ones for a memorable meal.
Recipe Questions
- → What cut of meat is best for this dish?
Boneless pork shoulder is ideal for its balance of fat and tenderness, ensuring juicy, flavorful pulled meat.
- → How do I achieve the fire-kissed flavor?
After slow cooking and shredding, the pork is quickly seared on a hot grill or cast-iron skillet to develop crispy, charred edges.
- → Can I prepare the pork ahead of time?
Yes, the pork can be slow-cooked and shredded earlier, then seared and assembled just before serving for freshness.
- → What fresh herbs complement this dish?
Parsley, chives, and thyme are mixed with the pork to add bright, herbaceous notes that balance smoky flavors.
- → Are there options for toasting the buns?
Butter the buns and toast them on a grill or skillet until golden for added flavor and texture.