Equipment
* optional
Ingredients
Pork
- 1500 g pork shoulder, boneless, trimmed of excess surface fat
Dry Rub
- 30 g brown sugar, packed
- 15 g smoked paprika
- 15 g kosher salt
- 10 g garlic powder
- 10 g onion powder
- 5 g black pepper, freshly ground
Braising Liquid & Sauce
- 120 ml apple cider vinegar
- 240 ml chicken broth, low-sodium
- 30 ml worcestershire sauce
- 350 ml barbecue sauce
Serving
- 8 hamburger buns, toasted
- 400 g creamy coleslaw
Nutrition (per serving)
Method
In a small bowl, thoroughly combine the brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, and black pepper to create the dry rub.
Pat the pork shoulder dry with paper towels. Vigorously rub the spice mixture over all sides of the pork, pressing firmly so it adheres.
Optional: Heat a large skillet over medium-high heat. Sear the seasoned pork shoulder for 2-3 minutes per side until a brown crust forms. Transfer to the slow cooker using tongs.
Pour the apple cider vinegar, chicken broth, and Worcestershire sauce around the pork in the slow cooker. Avoid pouring directly on the meat to keep the rub intact.
Cover and cook on the low setting for 8 hours, or until the meat reaches an internal temperature of 95 degrees Celsius (203 degrees Fahrenheit). The meat should offer no resistance when pierced with a fork.
Carefully remove the pork to a cutting board or large bowl. Let it rest for 15 minutes. Meanwhile, skim and discard the excess fat from the liquid remaining in the slow cooker.
Using two forks, pull the pork apart into shreds, discarding any large pieces of fat or gristle.
Return the shredded pork to the slow cooker. Stir in the barbecue sauce, tossing to coat the meat evenly in the cooking liquid and sauce mixture.
Pile a generous mound of the warm pulled pork onto the bottom half of each toasted bun. Top with coleslaw if using, then place the top bun over the filling.
Chef's Notes
- For the best texture, ensure the pork shoulder has a good amount of marbling. Fat means flavor and keeps the meat moist during the long braise.
- Do not discard all the braising liquid. Defatting it and letting the shredded pork soak in the remaining juices enhances moisture and depth of flavor.
- If you prefer an oven method over a slow cooker, braise the pork in a covered Dutch oven preheated to 150C/300F for 3.5 to 4.5 hours.
- Resting the meat briefly before shredding allows the muscle fibers to relax, which helps retain the natural juices inside the strands rather than spilling onto your cutting board.
Storage
Refrigerator: 4 days — Store shredded pork and buns separately. Keep pork submerged in its sauce.
Freezer: 3 months — Freeze shredded pork in an airtight container with a little extra cooking liquid to prevent freezer burn.
Reheating: Reheat gently in a saucepan over medium-low heat with a splash of water or broth until hot.
