North American

Pulled Pork Sandwich

Name: Pulled Pork Sandwich
Total time: 480 min
Yield: 4 servings
Cuisine: North American
Ingredients: 3-4 lbs boneless pork shoulder (Boston butt); 1 tbsp smoked paprika; 1 tbsp brown sugar; 1 tsp garlic powder; 1 tsp salt; 1/2 cup apple cider vinegar; 1.5 cups BBQ sauce; 6 brioche buns

Slow-cooked, shredded pork mixed with barbecue sauce on a bun.

480 minutes

Serves 4

Lunch/Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

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.

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