Pat the pork pieces dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub the pork all over with olive oil, then evenly season with the spice mixture, pressing gently so it adheres. Let rest at room temperature for 20–30 minutes or refrigerate overnight covered for deeper flavor.

Sear (optional, recommended for extra flavor)

Heat a large heavy skillet or Dutch oven over medium-high heat until hot. Add a splash of oil if the pan is dry. Sear pork pieces 2–3 minutes per side until well browned but not cooked through. Transfer seared pork to a plate.

BBQ Sauce

Make the Sauce

In a saucepan over medium heat combine ketchup, apple cider vinegar, Worcestershire sauce, mustard, brown sugar, hot sauce, liquid smoke, water, salt, and pepper. Whisk and bring to a gentle simmer. Reduce heat to low and simmer 6–8 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness). Remove from heat.

Cook and Finish

Preheat

Preheat oven to 300°F (150°C) if using the oven method. If using a slow cooker, set to low.

Arrange Pork

Place the seared pork (or raw, if you skipped searing) into a heavy ovenproof pot or Dutch oven in a single layer. Pour about half the prepared BBQ sauce over the pork, turning pieces to coat. Add apple juice or chicken stock to the pot to provide moisture for braising. Cover with a tight-fitting lid.

Braise and Caramelize

Oven method: Transfer covered pot to the preheated oven and braise 2 to 2 1/2 hours, or until pork is fork-tender and easily shreds. Slow cooker method: Cook on low for 6–7 hours or high for 3–4 hours. During the last 20–30 minutes of cooking, remove the lid and brush with additional BBQ sauce, then increase oven temperature to 425°F (220°C) or set slow cooker to high and uncover to allow sauce to reduce and caramelize slightly.

Shred and Combine

Remove pork to a cutting board. Using two forks, shred into bite-size pieces. Return shredded pork to the pot with the cooking juices and remaining BBQ sauce. Stir to combine and simmer briefly on the stovetop over low (or keep on warm in slow cooker) for 5–10 minutes so flavors meld and sauce thickens to desired consistency.

Serve

Taste and adjust seasoning. If sauce is too thin, simmer uncovered a few minutes longer. Spoon BBQ pork onto buns or plates, garnish with chopped parsley if desired, and serve with extra sauce on the side.

Finishing and Serving

Assemble and Store

Assemble sandwiches with toasted buns and a generous portion of BBQ pork. Offer pickles, coleslaw, or sliced onions on the side or on the sandwich. Leftovers keep refrigerated up to 3–4 days or may be frozen up to 3 months.