Slow-Cooked BBQ Pulled Pork Sandwiches

There's no better way to feed a crowd than pulled pork. A few minutes of prep, eight hours of patient slow cooking, and suddenly you have a mountain of tender, smoky pork that disappears in minutes once it hits the table.

Ingredients

Instructions

1. 1

   Mix all rub ingredients together. Pat the pork dry, then massage the rub all over, covering every surface. For best flavor, refrigerate uncovered overnight.

2. 2

   Place sliced onion in the bottom of a slow cooker. Set the pork on top and pour the vinegar and broth around it.

3. 3

   Cover and cook on LOW for 8-10 hours (or HIGH for 5-6) until the pork shreds easily with a fork.

4. 4

   Meanwhile, combine all BBQ sauce ingredients in a saucepan. Simmer for 15 minutes until thickened. Set aside.

5. 5

   Transfer pork to a large cutting board. Skim excess fat off the cooking liquid and reserve ½ cup.

6. 6

   Shred the pork using two forks, discarding any large fat chunks. Return to the slow cooker (or a large bowl).

7. 7

   Pour in about 1½ cups of the BBQ sauce and ½ cup of cooking liquid; toss to coat. Add more sauce as needed.

8. 8

   Toast brioche buns. Pile high with pulled pork, top with coleslaw and pickles, and crown with the bun top.

9. 9

   Serve with extra BBQ sauce on the side.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information