As the weather starts to heat up, my mind starts to shift to delicious handheld meals we can eat on the patio. One of those staples is, of course, pulled pork sammies (sandwiches). Now, I have nothing against a traditional BBQ pulled pork recipe—in fact, we make them all the time. However, every now and again, I crave the tender, slow-cooked taste of pulled pork, but want something other than BBQ sauce.
The problem when experimenting with pork is that when you miss, the flavor can come out bland and leave a bunch of people sad and some bellies unsatisfied. If you want to deviate from this recipe and experiment yourself, what I have found is that it is very hard to ‘over-season’ a pork shoulder. Don’t be shy when putting on the spice. And a healthy combo of sweet and savory usually does the trick!
That is why I loved making this variation. It comes out tender, juicy, and packed with flavor. But that flavor is lighter than BBQ and gives your taste buds something new to get excited about!
Let’s walk through a few of the key ingredients, sides, and cooking tips to help you crush this meal and be the dinner time hero:
- The Pork – Bone-in pork shoulder is definitely my go-to when it comes to pulled pork. The meat isn’t overly thick, so the seasoning gets well distributed and allows it to break down and tenderize a little faster than some of the thicker cuts. I also like to have the bone in there because if you try to remove it and it won’t budge, then you know the pork isn’t ready to go. It should fall clean off!
- Pro tip: Remove as much or as little excess fat as you would like. If you leave a little fat cap on top, make sure to cook with it facing up! It will act as a natural baster throughout the cook.
- To bind or not to bind, that is the question – Here’s the deal, as I say with all my recipes: Do what makes you happy. Sometimes I add a little oil on the pork before I add the dry rub, other times it’s hot sauce, and sometimes I am lazy and add nothing. I have found that no matter what, as long as you cook it low and slow with enough seasoning, nothing else really matters.
- Coleslaw?? – Yes, you can absolutely add it, but this meat is so tasty, it isn’t a requirement. I have tried with traditional coleslaw, creamy coleslaw, and even one of my homemade favorites: a honey apple broccoli slaw. All of them can add flavor to the sammie, so go with whatever you like!
- Bun – Grab a Brioche, cut it in half, spread on some butter, toast in a pan, and pile on the meat! You’ll thank me later.
- Sides – Well, with all BBQ and handheld type meals, the side possibilities are endless. French fries, chips, corn on the cob, potato salad, grilled veggies, etc. Use your imagination or stick with the staples!
See below for full measurements and cooking instructions!
Equipment
- Slow Cooker (GreenPan)
Ingredients
- 2 Tbsp. brown sugar
- 2 tsp. salt
- 3/4 tsp. pepper
- 1 tsp. paprika
- 1 tsp. garlic powder
- 3/4 tsp. cinnamon
- 1/2 tsp. onion powder
- 4 lb bone-in pork shoulder/butt
- 2-3 cups apple cider
- 1 Tbsp. apple cider vinegar
- 1 tsp. ish seasoning salt
- Brioche buns
Instructions
- n a small bowl, add the brown sugar, salt, pepper, paprika, garlic powder, cinnamon, and onion powder. Mix it well.
- If preferred, trim any thick or excess fat off of your pork shoulder and rub with a binder (oil, hot sauce, mustard, etc.)
- Rub all sides of the pork with the dry spice mixture.
- Place the pork shoulder into your slow cooker.
- Pour in the apple cider and the apple cider vinegar and cover with a lid.
- Every slow cooker is different, but I cooked on high for 8 hours. (If yours cooks fast, choose low.)
- When you can easily remove the bone from the meat without resistance, it is ready to be removed and shredded.
- Add back into the juices and, if needed, sprinkle on a little seasoning salt.
- Serve on your favorite bun. I prefer a toasted brioche!
- Enjoy!
