Ingredients

3-4 lbs pork shoulder (also called pork butt)

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon smoked paprika (optional for extra flavor)

1 cup BBQ sauce (plus more for serving)

1/2 cup chicken broth or apple cider vinegar

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

6-8 sandwich buns

Optional: coleslaw, pickles

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Instructions

1. Prepare the Pork:
Pat pork dry. Mix spices and rub all over the meat.

2. Slow Cook:
Place pork in slow cooker. Add broth, Worcestershire sauce, and brown sugar. Cover and cook on low for 8 hours (or high for 4–5 hours) until tender.

3. Shred the Meat:
Remove pork and shred using two forks. Discard excess fat.

4. Add BBQ Flavor:
Return shredded pork to the slow cooker and mix with BBQ sauce. Let it cook for another 20–30 minutes to absorb flavor.

5. Assemble Sandwiches:
Pile pulled pork onto buns. Top with coleslaw or pickles if desired. Serve warm.

Notes

🔥 Cooking Tips

Choose the right cut: Pork shoulder is best for tenderness and flavor.
Low and slow is key: The longer it cooks, the more tender it becomes.
Don’t skip resting: Let the pork sit for 10 minutes before shredding.
Toast the buns: Adds texture and prevents sogginess.

🔄 Variations

Spicy Pulled Pork: Add cayenne pepper or hot sauce to the rub.
Carolina Style: Use a vinegar-based BBQ sauce instead of sweet.
Smoky Flavor: Add a few drops of liquid smoke if not using a smoker.
Instant Pot Version: Cook on high pressure for 60 minutes with natural release.
Hawaiian Twist: Serve on Hawaiian rolls with pineapple slaw.

Author: Emma
Prep Time: 15 minutes
Cook Time: 8 hours (slow cooker) or 4–5 hours (oven)

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 12g
Sodium: 680mg
Fat: 18g
Carbohydrates: 35g
Protein: 28g