BBQ Pulled Pork Sandwiches (Print Version)

Melt-in-your-mouth pork shoulder slow-cooked with spices, drenched in tangy BBQ sauce, and served on soft buns.

# Ingredients:

→ Pulled Pork

01 - 3-4 lbs pork shoulder (also called pork butt)

02 - 1 tbsp brown sugar

03 - 1 tbsp paprika

04 - 2 tsp garlic powder

05 - 1 tsp onion powder

06 - 1 tsp salt

07 - 1/2 tsp black pepper

08 - 1/2 tsp cayenne pepper (optional)

09 - 1/2 cup apple cider vinegar

10 - 1/2 cup water

→ BBQ Sauce

11 - 1 1/2 cups barbecue sauce (store-bought or homemade)

→ Assembly

12 - 8 sandwich buns or brioche rolls

13 - Optional toppings: coleslaw, pickles, extra BBQ sauce

# Steps to Follow:

01 - Mix brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Rub the spice mix all over the pork shoulder.

02 - Place pork in a slow cooker with apple cider vinegar and water. Cover and cook on low for 8 hours or high for 4-5 hours, until very tender and shreddable. Alternative Oven Method: Wrap seasoned pork tightly in foil and bake at 300°F (150°C) for 3-4 hours.

03 - Remove pork from the slow cooker and shred with two forks. Discard any excess fat. Mix the shredded pork with barbecue sauce. Add a splash of cooking liquid if needed to keep it moist.

04 - Toast buns if desired. Pile pulled pork onto each bun. Add coleslaw or pickles if using. Serve hot with extra BBQ sauce on the side.

# Additional Notes:

01 - Best made a day ahead — flavors deepen overnight.

02 - Use leftover pulled pork for tacos, nachos, or loaded fries.

03 - Brioche buns offer a rich, soft contrast to the smoky meat.

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