Pulled Pork Sandwich

Ingredients

• 2 pounds Pork Shoulder (bone-in, trimmed of excess fat)
• 2 tablespoons Brown Sugar (packed)
• 1 tablespoon Paprika (smoked paprika preferred)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Salt (kosher or sea salt)
• 1 teaspoon Black Pepper (freshly ground)
• 1 cup Barbecue Sauce (your favorite brand)
• 2 tablespoons Apple Cider Vinegar
• 4 pieces Soft Sandwich Buns (potato rolls or brioche buns)
• 1 cup Coleslaw (optional, for topping)

Instructions

1. Trim and Season Pork

   Pat the pork shoulder dry, trim excess fat, then rub it evenly with brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.

   Time: PT15M

2. Sear (Optional)

   Heat a skillet over medium‑high heat, add a little oil, and sear the pork on all sides until browned, about 2‑3 minutes per side.

   Time: PT10M

   Temperature: 350°F

3. Slow Cook the Pork

   Place the seasoned pork in the slow cooker, pour in the barbecue sauce and apple cider vinegar, cover, and cook on low for 4 hours until the meat is fork‑tender.

   Time: PT4H

4. Shred the Pork

   Remove the pork from the cooker, let it rest 5 minutes, then use two forks to shred the meat, mixing it with the remaining sauce in the cooker.

   Time: PT5M

5. Toast the Buns

   Slice the buns, place them cut‑side down on a baking sheet, and toast under a broiler or in a skillet for 2‑3 minutes until lightly golden.

   Time: PT5M

   Temperature: 350°F

6. Assemble the Sandwiches

   Place a generous mound of pulled pork on the bottom bun, add coleslaw if desired, and top with the other bun.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

45g

Fat

28g

Fiber

2g