Fall-apart tender. Smoky. Tangy. Sweet. This is what pulled pork dreams are made of. No smoker? No problem. Your oven or slow cooker will get the job done beautifully.
Pile it high on a brioche bun, add crunchy slaw for contrast, and prepare for sandwich nirvana. Your only regret? Not making a double batch.
Serves 6-8.
Step-by-Step Instructions
Season the Pork
Mix brown sugar, paprika, garlic powder, onion powder, cumin, salt, and pepper.
Rub all over the pork shoulder generously.
Slow Cook It
Place pork in a slow cooker (or 300°F oven in a covered Dutch oven).
Cook for 8 hours on low or 6 hours on high until falling apart.
Shred & Sauce
Remove pork. Shred with two forks (it’ll fall apart effortlessly).
Return to juices. Stir in BBQ sauce.
Build the Sandwich
Toast buns lightly.
Pile shredded pork on the bottom bun.
Top with coleslaw, pickles, extra BBQ sauce, and the top bun.
Squeeze. Eat. Nap.
Summary
Prep Time: 10 minutes | Cook Time: 6-8 hours | Total Time: 6-8 hours
Yield: 6-8 sandwiches
Difficulty: Easy (just wait)
Storage Notes
Shredded pork keeps in the fridge for 4-5 days. Freezes like a dream for up to 3 months. Reheat with a splash of BBQ sauce in a skillet or microwave. Do not freeze assembled sandwiches—store pork and buns separately.
