Description
Tender, slow-cooked pulled pork coated in a smoky, tangy BBQ sauce, served on a soft bun with crunchy coleslaw.
Ingredients
Units
Scale
- 3 lbs pork shoulder (or pork butt)
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper (optional)
- 1 cup BBQ sauce (store-bought or homemade)
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 8 sandwich buns
- 1 1/2 cups coleslaw (optional, for topping)
Instructions
- In a small bowl, mix salt, pepper, paprika, garlic powder, onion powder, cumin, and cayenne. Rub the seasoning all over the pork.
- Place the pork in a slow cooker. Add BBQ sauce, apple cider vinegar, chicken broth, brown sugar, Worcestershire sauce, and mustard.
- Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until the pork is fall-apart tender.
- Remove pork from the slow cooker and shred it using two forks.
- Return shredded pork to the slow cooker and mix with the juices. Let it soak for 10-15 minutes.
- Toast the sandwich buns, then pile on the pulled pork. Top with coleslaw if desired.
- Serve hot with extra BBQ sauce and a side of fries or pickles.
Notes
- For a smoky kick, add a dash of liquid smoke to the slow cooker.
- If you prefer crispy edges, broil the shredded pork on a baking sheet for 5 minutes before serving.
- Serve with sweet potato fries, baked beans, or a classic potato salad.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, BBQ
