Tender shredded pork shoulder with aromatic spices, slow-cooked for hours and tossed in tangy barbecue sauce, piled high on soft buns.
# What You'll Need:
→ For the Pulled Pork
01 - 3.3 lbs boneless pork shoulder (Boston butt), trimmed
02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 tablespoon smoked paprika
05 - 2 teaspoons garlic powder
06 - 2 teaspoons onion powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon dried oregano
09 - 1 tablespoon brown sugar
10 - ½ cup apple cider vinegar
11 - 1 cup chicken broth
→ For the Barbecue Sauce
12 - 1 cup barbecue sauce, plus more for serving
→ For Serving
13 - 6 soft sandwich buns
14 - Coleslaw (optional)
15 - Dill pickle slices (optional)
# Direction Steps:
01 - Combine salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar in a small bowl. Mix thoroughly to incorporate all spices evenly.
02 - Rub the spice mixture over all surfaces of the pork shoulder, pressing gently to adhere the spices to the meat.
03 - Place the seasoned pork in the slow cooker. Pour apple cider vinegar and chicken broth around the base of the meat, avoiding directly pouring over the top.
04 - Cover and cook on low setting for 8 hours until meat pulls apart easily with minimal resistance.
05 - Transfer pork to a large bowl. Use two forks to shred meat, pulling in opposite directions. Remove and discard any visible fat caps or connective tissue.
06 - Skim excess fat from remaining cooking liquid. Return shredded pork to slow cooker, add barbecue sauce, and toss to coat. Heat on low for 10–15 minutes until warmed through.
07 - Mound sauced pork onto bottom buns. Drizzle with additional barbecue sauce if desired. Add coleslaw and pickle slices. Top with bun halves and serve immediately.
