Servings: 6 š½ļø
Prep Time: 15 minutes ā±ļø
Cooking Time: 6 hours š„
Total Time: 6 hours 15 minutes ā²ļø
š Ingredients:
3 lbs pork shoulder (pork butt) š
1 tablespoon olive oil š«
1 tablespoon paprika š¶ļø
2 teaspoons garlic powder š§
2 teaspoons onion powder š§
1 teaspoon smoked paprika š¶ļø
1 teaspoon black pepper š§
1 teaspoon salt š§
1/2 teaspoon cayenne pepper (optional) š¶ļø
1 cup barbecue sauce šÆ
1/2 cup chicken broth š²
1 tablespoon brown sugar š¬
1 tablespoon apple cider vinegar š
6 burger buns š
Coleslaw, for topping (optional) š„
Pickles, for serving š„
š©āš³ Instructions:
Prepare the Pork:
Pat the pork shoulder dry with paper towels. Rub it with olive oil, then season generously with paprika, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper if using. šāØ
Slow Cook the Pork:
Place the seasoned pork into a slow cooker. Add the chicken broth, apple cider vinegar, brown sugar, and half of the barbecue sauce. Cover and cook on low for 6-8 hours or until the pork is very tender and easily pulls apart with a fork. š„š²
Shred the Pork:
Remove the cooked pork from the slow cooker and place it on a large plate or cutting board. Use two forks to shred the meat into bite-sized pieces. š„š
Mix with Sauce:
Return the shredded pork to the slow cooker and mix with the remaining barbecue sauce and some cooking juices for extra flavor and moisture. šÆš„
Toast the Buns:
Lightly toast the burger buns in a skillet or oven until golden brown. šāØ
Assemble the Sandwiches:
Pile the pulled pork onto the toasted buns. Top with coleslaw if desired and serve with pickles on the side. š„Ŗš„š„
š” Tips:
Slow Cooker Option: You can also cook the pork in the oven at 300Ā°F (150Ā°C) for about 4-5 hours. š„
Extra Smoky Flavor: Add a few drops of liquid smoke to the sauce for authentic BBQ flavor. š«ļø
Make Ahead: Pulled pork tastes even better the next day after the flavors meld together. š
Serving Ideas: Serve with fr