Save 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 brings out the best in slow cooking and grilling, letting smoky flavors shine through to create a truly memorable sandwich.
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 the 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 the 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 and mix:
- Remove the pork from the cooking liquid, shred with two forks, and toss with half the BBQ sauce and chopped fresh herbs.
- Sear the 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 This sandwich has become a weekend favorite for our family, perfect for casual get-togethers and game days.
Serving Suggestions
Serve with a crisp lager or a zesty rosé to complement the smoky richness of the pulled pork.
Allergen Information
Contains wheat in buns and soy in Worcestershire sauce and some BBQ sauces. May contain egg and dairy. Always check labels for allergies.
Nutritional Info
Per serving: 570 calories, 23 g total fat, 52 g carbohydrates, 36 g protein.
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Enjoy this smoky pulled pork sandwich as a delicious centerpiece for your next meal.
Your Questions Answered
- → How do I achieve the fire-kissed flavor?
Searing shredded pork on a hot grill or cast-iron skillet after slow cooking gives it crispy edges and that distinctive smoky, fire-charred taste.
- → What herbs enhance this pulled pork dish?
Fresh parsley, chives, and thyme are chopped and mixed into the pork for vibrant herbal notes that balance the smoky sauce.
- → Can this be prepared without a slow cooker?
Yes, a Dutch oven can be used to slow cook the pork in the oven at low temperature until tender.
- → What type of buns work best?
Brioche or rustic sandwich buns with a bit of butter toasted on the grill provide a soft yet sturdy base for the pulled pork.
- → How can I add a spicier kick?
Add cayenne pepper to the spice rub or serve with pickled jalapeños for extra heat.