This particular Pulled Pork Sandwiches recipe is one of those comforting recipes you just need to have stashed in your recipe book. These sandwiches are filled with tender, mouthwatering pork that is seasoned to perfection with salt, pepper, brown sugar (!), paprika, garlic powder, and cayenne pepper. This pork cooks itself in the slow cooker, and it is juicy in only a matter of hours. Pulled Pork Sandwiches are hearty, savory and saucy, and they are so delicious, you’ll want to make them again and again!

Ingredients

  • 1 1/2 tablespoons salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika
  • 1/2 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 (4-pound) boneless Boston Butt pork roast
  • 2 cups apple juice
  • 2/3 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/2 tablespoon liquid smoke
  • 1 1/4 cups barbeque sauce
  • coleslaw, optional, to taste, store-bought or homemade
  • buns, optional, to taste, of your choice

Directions

Step 1 –In a small mixing bowl, mix the salt, the pepper, the brown sugar, the paprika, the garlic powder, and the cayenne pepper.

Step 2 –Place the pork roast in a baking dish and rub the entire roast with the dry rub mixture, pressing the mixture into the roast.

Step 3 –Cover the roast with plastic wrap and allow it to rest in the refrigerator for 2 hours and up to 24 hours.

Step 4 –In a medium mixing bowl, whisk the apple juice, the apple cider vinegar, the Worcestershire, and the liquid smoke.

Step 5 –Place the roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour the remaining mixture on the side of the roast.

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Step 6 –Cover the slow cooker, and cook on low heat for 8-10 hours.

Step 7 –Remove the roast from the slow cooker and shred the meat, leaving the broth in the slow cooker.

Step 8 –Return the shredded pork to the broth in the slow cooker and allow to cook 10-20 more minutes.

Step 9 –Strain most of the broth from pork, leaving about 1/2 cup, and pour in the barbecue sauce and toss.

Step 10 –Serve with the coleslaw, on the buns.