Save to Pinterest Succulent pulled pork slow-cooked and finished over open flame, tossed in smoky BBQ sauce, and piled high on toasted buns. Perfect for a hearty, rustic dinner with vibrant herb notes and a touch of fire-charred flavor.
This recipe combines slow cooking with grilling for a perfect mix of tender and smoky flavors that I love serving on family weekends.
Ingredients
- Pork & Marinade: 1.5 kg (3.3 lbs) boneless pork shoulder, 2 tbsp olive oil, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 2 tsp kosher salt, 1 tsp black pepper
- Cooking Liquid: 250 ml (1 cup) apple cider or apple juice, 80 ml (1/3 cup) chicken broth, 2 tbsp Worcestershire sauce
- BBQ Sauce & Herbs: 240 ml (1 cup) smoky barbecue sauce, 2 tbsp fresh parsley chopped, 1 tbsp fresh chives chopped, 1 tbsp fresh thyme chopped
- Sandwich Assembly: 6 brioche or rustic sandwich buns, 1 small red onion thinly sliced, 1 cup coleslaw (optional), 2 tbsp butter (for toasting buns)
Instructions
- Step 1:
- In a small bowl combine smoked paprika, cumin, garlic powder, onion powder, thyme, oregano, salt, and pepper. Rub the pork shoulder all over with olive oil then with the spice mixture.
- Step 2:
- Place the pork in a slow cooker or Dutch oven. Add apple cider, chicken broth, and Worcestershire sauce. Cover and cook on low for 6 hours or until pork is very tender and shreds easily.
- Step 3:
- Preheat a grill or large cast-iron skillet over high heat.
- Step 4:
- Remove the pork from the cooking liquid, shred with two forks, and toss with half the BBQ sauce and chopped fresh herbs.
- Step 5:
- Place the shredded pork in a grill basket or directly on the skillet. Sear for 3–5 minutes, stirring occasionally, until the pork develops crispy, fire-kissed edges.
- Step 6:
- Meanwhile, butter the inside of each bun and toast on the grill or skillet until golden.
- Step 7:
- Pile the pulled pork onto toasted buns. Drizzle with additional BBQ sauce, top with red onions and coleslaw if desired. Serve immediately.
Save to Pinterest This sandwich always brings everyone to the table happy and satisfied especially on chilly weekend nights.
Notes
Pair with a crisp lager or a zesty rosé for a complete meal experience and consider serving with extra pickled jalapeños to add heat.
Required Tools
Slow cooker or Dutch oven, grill or large cast-iron skillet, mixing bowls, grill basket (optional), tongs, knife and cutting board
Allergen Information
Contains Wheat (buns), Soy (Worcestershire sauce and some BBQ sauces). May contain Egg, Dairy (buns and butter). Always check labels if serving those with allergies.
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This dish not only delivers fantastic flavor but also makes excellent leftovers perfect for sandwiches the next day.
Recipe Q&A
- → How do I achieve the fire-kissed flavor?
After slow cooking, shred the pork and sear it on a hot grill or skillet to develop crispy, smoky edges that create the fire-kissed flavor.
- → Can I prepare the pork ahead of time?
Yes, slow-cooked pork can be made a day in advance. Reheat gently before searing to maintain moisture and texture.
- → What sides pair well with this dish?
Coleslaw, pickled jalapeños, or a crisp lager complement the smoky, tender pork and toasted buns deliciously.
- → Can I substitute the pork shoulder?
Pork shoulder is ideal for its fat content and tenderness, but pork butt can be used as an alternative for similar results.
- → Is there a way to make it spicier?
Add cayenne pepper to the spice rub or serve with pickled jalapeños to introduce a spicier kick.
- → How can I make this dish gluten-free?
Use gluten-free sandwich buns and ensure the BBQ sauce and Worcestershire sauce are gluten-free versions.