Tender Pulled Pork Sandwich

My brother called me up one Saturday morning asking if I could handle feeding a crowd that afternoon. Eight hungry people, no plan. I rummaged through the freezer and found a massive pork shoulder I'd forgotten about, then remembered my dad's trick: throw it in the slow cooker with vinegar and spices, let time do the work. By evening, the kitchen smelled like a proper barbecue joint, and everyone was fighting over the last sandwich.

There's something magical about pulling that pork shoulder apart for the first time. The steam rises up, the smell hits you, and suddenly you understand why people gather around food like this. I watched my friend's face light up when she bit into her first sandwich—that moment reminded me why I cook at all.

Ingredients

• Pork shoulder (1.5 kg): Choose bone-in if you can find it, though boneless works just fine and is easier to shred; the fat cap is your friend, so don't trim it all away.
• Kosher salt and black pepper: These are the foundation, so use good quality ones you actually like tasting.
• Smoked paprika: This is what gives you that barbecue flavor without actual smoke, so don't skip it or substitute regular paprika.
• Garlic powder, onion powder, cumin, and oregano: Together they build layers of flavor that keep developing as the pork cooks.
• Brown sugar: Just a tablespoon balances the salt and adds subtle sweetness that rounds out the spice blend.
• Apple cider vinegar: This cuts through the richness and keeps the meat moist from the inside out.
• Chicken broth: Use it to keep everything juicy during those long hours in the slow cooker.
• Barbecue sauce: Pick one you actually like eating, because this is where the final flavor lives.
• Soft sandwich buns: Don't cheap out here; good buns make the difference between a good sandwich and one you'll remember.

Instructions

Mix your spice rub:

Combine salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar in a small bowl. This is your flavor foundation, so take a moment to smell it and make sure it smells good to you.

Season the pork:

Rub that spice mixture all over the pork shoulder, getting into every crevice and not being shy about it. Use your hands and take your time.

Build your slow cooker base:

Place the seasoned pork in your slow cooker and pour the apple cider vinegar and chicken broth around it (not over it, which would wash off your spices). The liquid should come about halfway up the sides.

Low and slow:

Cover and cook on low for 8 hours, or until the pork shreds easily with a fork when you test it. Resist the urge to peek too often.

Shred while warm:

Transfer the cooked pork to a large bowl and use two forks to shred it into bite-sized pieces, discarding any excess fat as you go. It should practically fall apart in your hands.

Combine and heat:

Skim the excess fat from the cooking liquid in the slow cooker, return the shredded pork, and toss it with your barbecue sauce. Heat on low for another 10 to 15 minutes so the flavors meld.

Build your sandwich:

Pile the pulled pork generously onto your buns, add extra sauce, and top with coleslaw and pickles if you like the contrast. Serve right away while everything's still warm.

Save

My neighbor came over for lunch one day and I made this for her. She took one bite and got quiet, then looked at me and said, I didn't know you could make this. It wasn't about fancy techniques or expensive ingredients—it was just about taking time and letting the pork become what it wanted to be.

The Slow Cooker Advantage

The slow cooker isn't just convenient, it's actually the best tool for this job. Low heat for a long time breaks down tough connective tissue in the shoulder and renders the fat into something silky and delicious. You're not rushing anything, and the pork rewards you with incredible tenderness that you couldn't get any other way without a lot more effort.

Playing With Flavor

The base recipe is a jumping-off point, not a prison. If you love smoky flavors, add a few drops of liquid smoke to the broth before cooking and watch how it transforms everything. Some people swear by adding a splash of coffee or a tablespoon of molasses for deeper notes. The apple cider vinegar is the secret weapon though—it keeps the pork from tasting heavy, and that brightness is what makes people come back for seconds.

Leftovers Are Actually Better

I've never understood why people treat pulled pork as a one-meal dish. Leftovers taste better because the flavors have more time to settle and intensify in the fridge. You can toss it on nachos, stuff it into tacos, pile it on pizza, or just make another sandwich three days later and be just as happy as the first time.

• Store any leftovers in an airtight container in the fridge for up to four days, or freeze for up to two months.
• Warm it gently in a skillet with a splash of barbecue sauce or water so it doesn't dry out.
• This amount easily feeds six people generously, but scale it up without hesitation if you're feeding a crowd and want variety.

Save

This is the kind of food that brings people together without pretense. You make it, people eat it, and somehow the meal becomes a memory everyone wants to repeat.

Recipe FAQs

→ What cut of meat is best for slow cooking pulled pork?

Boneless pork shoulder, also known as Boston butt, is ideal due to its marbling which breaks down during slow cooking for tender, juicy results.

→ How do I achieve tender shreddable pork?

Slow cook the pork on low heat for about 8 hours until it becomes very tender and easily falls apart with a fork.

→ Can I add smoky flavor to the pork broth?

Yes, a few drops of liquid smoke added to the broth enhance the smoky aroma without overpowering the meat.

→ What are good serving suggestions for pulled pork sandwiches?

Serve on soft buns with barbecue sauce, and add toppings like coleslaw or dill pickles for texture and tang.

→ Is there an alternative cooking method besides slow cooker?

You can braise the pork in a Dutch oven at 150°C (300°F) for 3-4 hours until tender as an alternative approach.