Instructions
1. Prepare the Pork
- Mix paprika, salt, black pepper, garlic powder, onion powder, and cayenne.
- Rub the spice mixture all over the pork shoulder.
2. Cook the Pork
Oven Method:
- Preheat oven to 300°F (150°C).
- Place pork in a roasting pan, cover with foil, and bake 4–5 hours until tender.
Slow-Cooker Method:
- Place pork in slow cooker with apple cider vinegar.
- Cook on low for 8 hours or until pork easily shreds.
3. Shred and Sauce
- Remove pork and shred with two forks.
- Stir in 1 cup of BBQ sauce (more if desired).
- Keep warm until ready to serve.
4. Assemble the Sandwiches
- Toast buns if desired.
- Pile pulled pork onto buns, top with extra BBQ sauce, coleslaw, and pickles.
- Serve immediately.
✨ Tips:
- For extra smoky flavor, add a few drops of liquid smoke or use a smoker if available.
- Leftover pulled pork is amazing in tacos, quesadillas, or even on pizza.
- Coleslaw on top adds crunch and balances the richness of the pork.
If you want, I can also give you a quick 2-hour oven version that’s tender and flavorful without an all-day cook.
Do you want me to share that faster version?
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