Cut of Meat: Pork Shoulder (Pork Butt) – Get yours HERE
Serves: 6–8
Prep Time: 15 minutes
Cook Time: 6–8 hours (slow cooker or oven)
Assembly Time: 10 minutes

Ingredients:

For the Pulled Pork:

• 4–5 lbs pork shoulder (pork butt)
• 2 tbsp olive oil
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup barbecue sauce (plus more for serving)
• 1/2 cup chicken broth or water

For the Coleslaw:

• 4 cups shredded cabbage (mix of green and purple)
• 1/2 cup shredded carrots
• 1/3 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey (optional)
• Salt and pepper, to taste

For Assembly:

• 6–8 brioche or hamburger buns
• Butter (for toasting buns, optional)

Instructions:

• Prepare the Pork: Combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper in a small bowl. Rub the spice mixture all over the pork shoulder.
• Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned (about 2–3 minutes per side).
• Transfer the pork to a slow cooker or a roasting pan. Add the chicken broth or water and 1/2 cup of barbecue sauce. Cover and cook on low for 8 hours (or 4–6 hours on high) in a slow cooker, or at 300°F in the oven for 6–8 hours, until the pork is tender and easily shreds.
• Make the Coleslaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey (if using), salt, and pepper. Add the shredded cabbage and carrots, and toss to coat. Chill in the fridge until ready to use.
• Shred the Pork: Remove the pork from the cooking liquid and shred using two forks. Toss the shredded pork with the remaining barbecue sauce for extra flavor.
• Assemble the Sandwiches: Toast the buns lightly with butter if desired. Pile the pulled pork onto the bottom bun, spoon additional barbecue sauce over the pork, and top with a generous serving of coleslaw. Add the top bun and serve.