Pulled Pork Sandwich
Slow-cooked, shredded pork mixed with barbecue sauce on a bun.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
In a small bowl, mix the smoked paprika, brown sugar, garlic powder, and salt. Rub this spice blend generously all over the pork shoulder.
- 2
Place the seasoned pork into a slow cooker. Pour the apple cider vinegar around the base of the meat, avoiding washing off the spices on top.
- 3
Cover and cook on the LOW setting for 8 hours (or HIGH for 4-5 hours), until the meat is incredibly tender and yields easily to a fork.
- 4
Carefully remove the pork from the slow cooker and transfer it to a large cutting board or bowl. Drain and discard the liquid from the slow cooker.
- 5
Using two forks, shred the hot pork completely, discarding any large pieces of fat.
- 6
Return the shredded meat to the slow cooker, stir in the BBQ sauce, and heat on warm for 15 minutes. Serve piled high on toasted brioche buns with creamy coleslaw.
Plan it in Listahan
Add Pulled Pork Sandwich to your week, check it against your household's allergens, and build the shopping list automatically.