Slow-Cooked Pulled Pork Sandwiches

Instructions

1. 1

   Pat the pork shoulder completely dry with paper towels. This helps the rub adhere better and creates a better crust.

2. 2

   In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, cumin, black pepper, salt, and cayenne pepper to create the dry rub.

3. 3

   Massage the dry rub all over the pork shoulder, coating every surface thoroughly. Let it sit at room temperature for 30 minutes.

4. 4

   Preheat your oven to 300°F (150°C) or prepare your slow cooker.

5. 5

   Place sliced onions in the bottom of a large Dutch oven or slow cooker. Place the rubbed pork shoulder on top, fat side up.

6. 6

   Pour apple cider vinegar and chicken broth around (not over) the pork to maintain the crust on top.

7. 7

   If using an oven: Cover tightly with foil and lid, then roast for 6-8 hours until the meat is fall-apart tender and reaches an internal temperature of 195-205°F (90-96°C).

8. 8

   If using a slow cooker: Cover and cook on low for 8-10 hours or high for 5-6 hours until fork-tender.

9. 9

   Remove the pork from the cooking liquid and let it rest for 15 minutes. Discard the bone and any large fat pieces.

10. 10

    Using two forks, shred the pork into bite-sized pieces, discarding excess fat as you go.

11. 11

    Skim fat from the cooking liquid, then add 1 cup of the liquid back to the shredded pork for moisture.

12. 12

    Stir in BBQ sauce to taste (start with 1 cup, add more if desired) and mix well.

13. 13

    Toast the hamburger buns lightly in a dry skillet or under the broiler until golden.

14. 14

    Pile generous portions of pulled pork onto the bottom buns, top with coleslaw for crunch and tang, then add the top bun.

15. 15

    Serve immediately with extra BBQ sauce on the side, pickles, and your favorite sides.