Lucille's Original Pulled Pork Recipe
Served with meat and brioche buns, plus your choice of one side. Serves 6.
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Ingredients
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Pulled Pork
Brioche Buns
Optional Side
Method
Pulled Pork Preparation
- 1
Prepare the Pork
Trim excess fat from the pork shoulder and pat it dry with paper towels.
- 2
Make the Rub
In a bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create a dry rub.
- 3
Apply Mustard and Rub
Spread yellow mustard all over the pork shoulder, then generously apply the dry rub, ensuring the meat is well coated.
- 4
Slow Cook the Pork
Place the seasoned pork shoulder in a slow cooker. Pour apple cider vinegar over the meat, cover, and cook on low for 8 hours, or until the pork is tender and easily shredded.
- 5
Shred the Pork
Once cooked, remove the pork shoulder from the slow cooker and let it rest for a few minutes. Use two forks to shred the meat into bite-sized pieces.
- 6
Add Barbecue Sauce
Mix the shredded pork with barbecue sauce until well combined. Adjust the amount of sauce to your preference.
Serving
- 7
Prepare the Buns
While the pork is resting, slice the brioche buns in half. Optionally, you can toast them on a skillet for added texture.
- 8
Assemble the Sandwiches
Spoon the pulled pork onto the bottom half of each brioche bun. Top with additional barbecue sauce if desired.
- 9
Serve with Sides
Serve the pulled pork sandwiches with a side of coleslaw or any side of your choice.
