Ingredients
Scale
- 3–4 lb Pork Shoulder
- 1 cup Barbecue Sauce (your favorite)
- 1/4 cup Apple Cider Vinegar
- 2 tbsp Brown Sugar
- 1 tbsp Smoked Paprika
- 1 tbsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Chili Powder
- Salt and Pepper to taste
- Buns of your choice
- Coleslaw, for topping (optional)
- Pickles, for topping (optional)
Instructions
- Prepare the pork by trimming excess fat and patting it dry.
- Make the rub by combining brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper in a bowl. Rub it generously over the pork shoulder.
- Slow cook the pork shoulder in a slow cooker with whisked barbecue sauce and apple cider vinegar for 8-10 hours on low or 4-6 hours on high.
- Once cooked, let the pork rest before shredding it with two forks. Mix the shredded pork with sauce, then serve on buns with coleslaw and pickles, if desired.
Notes
- Don’t skip the rub: It adds crucial flavor to the pork.
- Slow cooking is essential for tenderness.
- Resting the pork before shredding retains its juices.
- Customize toppings for unique flavors.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free buns)
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 Kcal
- Sugar: 14g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 95mg