BBQ Pulled Pork Sandwich
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The BBQ Pulled Pork Sandwich is a quintessential American comfort food that blends the deep, smoky flavor of slow-cooked pork with the sweet tanginess of
Ingredients
Instructions
In a small bowl, mix together brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, pepper, cumin, and cayenne (if using).
Pat pork dry, rub mustard all over the meat to help spices stick, then generously coat the pork with the dry rub. Let it rest at room temperature for 30 minutes or refrigerate overnight for deeper flavor.
Place the pork shoulder in the slow cooker.
Add 1 cup apple cider vinegar or apple juice.
Cook on LOW for 8–10 hours or HIGH for 5–6 hours until the pork is fork-tender.
Preheat oven to 300°F (150°C).
Place pork in a Dutch oven or roasting pan.
Add 1 cup apple cider vinegar and cover tightly with foil or lid.
Roast for 6–7 hours, checking after 5 hours.
Preheat smoker to 225°F (107°C).
Use wood chips like hickory, apple, or cherry.
Smoke pork shoulder for 8–10 hours or until internal temp reaches 195°F–205°F.
Spray with apple juice every hour for moisture.
Combine all BBQ sauce ingredients in a saucepan over medium heat.
Bring to a simmer and cook for 10–15 minutes until thickened.
Adjust sweetness or acidity to taste.
Remove pork and let it rest for 15–20 minutes.
Use two forks or meat claws to shred the meat, discarding any large chunks of fat.
Toss the pulled pork with desired amount of BBQ sauce.
Butter the inside of each bun and toast on a skillet or grill until golden brown.
Layer pulled pork on bottom half of bun.
Top with coleslaw, pickles, or onions as desired.
Add extra BBQ sauce if you like it saucy.
Cap with top bun and serve hot.
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