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Smoky BBQ Pulled Pork Sandwiches on Brioche Buns

Close-up of two Smoky BBQ Pulled Pork Sandwiches on soft brioche buns, dripping with rich sauce.
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Make tender, smoky pulled pork using a pork shoulder, seasoned with a dry rub, cooked until shreddable, and mixed with your favorite BBQ sauce. Serve this rich meat on toasted brioche buns.

Ingredients

Scale
  • 5 lb pork shoulder (Boston butt)
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1 cup your favorite thick BBQ sauce
  • 8 brioche buns
  • 2 tablespoons butter, melted (for toasting buns)

Instructions

  1. Combine smoked paprika, brown sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper in a small bowl to create the dry rub.
  2. Trim excess fat from the pork shoulder, leaving a thin layer. Rub the spice mixture evenly over the entire surface of the pork.
  3. Place the seasoned pork shoulder in a slow cooker or Dutch oven. Add the apple cider vinegar and water to the bottom of the pot.
  4. Cook on low in the slow cooker for 8 to 10 hours, or in a Dutch oven in a 300°F oven for 5 to 6 hours, until the pork reaches an internal temperature of 200°F and easily shreds with a fork.
  5. Remove the pork from the cooking liquid and place it on a large cutting board. Discard any large pieces of fat.
  6. Use two forks to shred the pork completely.
  7. Return the shredded pork to the cooking liquid remaining in the pot. Stir in the BBQ sauce until the meat is evenly coated. Heat through for 15 minutes on low.
  8. Brush the cut sides of the brioche buns with melted butter. Toast the buns lightly in a skillet or under the broiler until golden brown.
  9. Spoon a generous amount of the smoky pulled pork onto the bottom half of each toasted brioche bun. Place the top bun on the meat.

Notes

  • For an extra smoky flavor without a smoker, increase the smoked paprika in the rub to 3 tablespoons.
  • If using an oven, wrap the Dutch oven tightly with foil before placing it in the oven to keep the meat moist.
  • You can substitute the apple cider vinegar with beer for a slightly different depth of flavor.

Nutrition

Find it online: https://spoonsprout.com/smoky-bbq-pulled-pork-sandwiches-on-brioche-buns/