Prepare the Pork

In a bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create a dry rub.

Make the Rub

Spread yellow mustard all over the pork shoulder, then generously apply the dry rub, ensuring the meat is well coated.

Apply Mustard and Rub

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.

Slow Cook 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.

Shred the Pork

Mix the shredded pork with barbecue sauce until well combined. Adjust the amount of sauce to your preference.

Add Barbecue Sauce

While the pork is resting, slice the brioche buns in half. Optionally, you can toast them on a skillet for added texture.

Prepare the Buns

Spoon the pulled pork onto the bottom half of each brioche bun. Top with additional barbecue sauce if desired.

Assemble the Sandwiches

Serve the pulled pork sandwiches with a side of coleslaw or any side of your choice.

lucille's original pulled pork

Recipe information

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