# Ingredient List:
→ Pork & Marinade
01 - 3.3 pounds boneless pork shoulder
02 - 2 tablespoons olive oil
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano
09 - 2 teaspoons kosher salt
10 - 1 teaspoon black pepper
→ Cooking Liquid
11 - 1 cup apple cider or apple juice
12 - 1/3 cup chicken broth
13 - 2 tablespoons Worcestershire sauce
→ BBQ Sauce & Herbs
14 - 1 cup smoky barbecue sauce
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon fresh chives, chopped
17 - 1 tablespoon fresh thyme, chopped
→ Sandwich Assembly
18 - 6 brioche or rustic sandwich buns
19 - 1 small red onion, thinly sliced
20 - 1 cup coleslaw (optional)
21 - 2 tablespoons butter for toasting buns
# How to Make:
01 - In a small bowl, combine smoked paprika, cumin, garlic powder, onion powder, thyme, oregano, kosher salt, and black pepper. Rub the pork shoulder thoroughly with olive oil, then evenly coat it with the spice mixture.
02 - Place the seasoned pork in a slow cooker or Dutch oven. Pour in apple cider, chicken broth, and Worcestershire sauce. Cover and cook on low for 6 hours, or until the meat is tender and easily shredded.
03 - Heat a grill or large cast-iron skillet over high heat to prepare for searing.
04 - Remove pork from cooking liquid, shred using two forks, then toss with half of the barbecue sauce and freshly chopped parsley, chives, and thyme.
05 - Transfer shredded pork to a grill basket or directly onto the skillet. Sear for 3 to 5 minutes, stirring occasionally until edges develop a crispy, charred texture.
06 - Spread butter on the inner sides of each bun and toast them on the grill or skillet until golden brown.
07 - Layer the pulled pork onto the toasted buns. Drizzle with the remaining barbecue sauce, top with thinly sliced red onions and optional coleslaw, and serve immediately.
