Pulled Pork Sandwiches
Perfect for a satisfying, hearty meal with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- 3-4 pounds pork shoulder (also known as pork butt), bone-in or boneless
- Salt and black pepper, to taste
- 1 cup barbecue sauce (plus extra for serving)
- 1/2 cup chicken or vegetable broth
- 1 onion, thinly sliced
- Brioche buns
- Pickles (optional)
- Coleslaw (optional)
- Preheat your slow cooker on the "Low" setting.
- If the pork shoulder has excess fat, trim some of it off, then season the pork with salt and black pepper on all sides.
- Place the sliced onions at the bottom of the slow cooker to create a bed for the pork.
- Put the seasoned pork on top of the onions.
- Pour the broth over the pork.
- Cover the slow cooker with the lid and let the pork cook on the "Low" setting for 8-10 hours, or until the pork is tender and easily shreds with a fork.
- Once the pork is done cooking, remove it from the slow cooker and place it in a large bowl.
- Shred the pork using two forks, discarding any bones or excess fat.
- Lightly toast the brioche buns in a toaster or oven until they are warm and slightly crispy.
- Build a sandwich with a generous amount of pulled pork, topped with barbeque sauce, coleslaw, and pickles.
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