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Ingredients
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Pulled Pork
BBQ Sauce (assembly)
Sandwiches & Garnish
Method
Pulled Pork
- 1
Prepare the rub
In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, and chili powder. Mix until evenly blended.
- 2
Season pork
Pat the pork shoulder dry with paper towels. Rub olive oil over the surface, then coat the pork evenly with the spice rub, pressing it onto all sides. Let rest 15-30 minutes at room temperature (or refrigerate up to overnight).
- 3
Brown (optional)
Heat a large ovenproof Dutch oven or heavy-bottomed pot over medium-high heat. Add a little oil and brown the pork 3-4 minutes per side until a golden crust forms—this step adds flavor but can be skipped for slow cooker or oven-only methods.
- 4
Add aromatics and liquids
Remove pork briefly. Add the sliced onion to the pot and cook 2-3 minutes until softened. Return the pork to the pot atop the onions. Pour the stock and apple cider vinegar around (not over) the pork to preserve the rub on top.
- 5
Braise slowly
Cover the pot and transfer to a 300°F (150°C) oven for 3.5–4 hours until the pork is fork-tender and pulls apart easily. Alternatively, cook on low in a slow cooker for 8 hours. Check once during cooking; if the liquid has evaporated, add up to 1/2 cup more stock or water.
- 6
Rest and shred
Remove the pork to a cutting board and let rest 10 minutes. Using two forks or meat claws, shred the pork, discarding large pieces of fat. Skim excess fat from the cooking liquid; reserve about 1/3–1/2 cup of the braising liquid for moistening the meat.
Finish with BBQ Sauce
- 7
Transfer shredded pork to a large bowl or back to the pot on low heat. Add the cup of BBQ sauce and optional hot sauce and stir to combine. Add reserved braising liquid 1–2 tablespoons at a time to reach desired juiciness (you may not need all). Warm through for 5–10 minutes so flavors meld. Taste and adjust seasoning with salt, pepper, or more vinegar/hot sauce as desired.
Assemble Sandwiches
- 8
- 9
Build sandwiches
Pile about 1/2 cup to 3/4 cup of the sauced pulled pork onto the bottom half of each bun (approximately 6 sandwiches total). Top with about 2–3 tablespoons coleslaw and a few pickle slices to taste. Place the top bun and press gently.
- 10
Serve
Serve immediately while hot. Offer extra BBQ sauce and coleslaw at the table.