Slow-cooked pork with smoky BBQ sauce, fire-charred edges, and fresh herbs on toasted buns for a hearty meal.
# What You Need:
→ 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)
# Directions:
01 - 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 coat evenly with the spice mixture.
02 - Place the pork in a slow cooker or Dutch oven. Add apple cider, chicken broth, and Worcestershire sauce. Cover and cook on low heat for 6 hours or until the meat is tender enough to shred easily.
03 - Preheat a grill or large cast-iron skillet over high heat in preparation for searing.
04 - Remove the pork from the cooking liquid. Using two forks, shred the meat and mix with half of the barbecue sauce and freshly chopped herbs.
05 - 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.
06 - Butter the inside of each bun and toast them on the grill or skillet until golden brown.
07 - Pile the pulled pork onto toasted buns. Drizzle with remaining barbecue sauce, top with red onion slices and coleslaw if desired, and serve immediately.
