Slow-Cooked Pulled Pork Sandwich

6 steps. Take it one step at a time.

1. 01

   Whisk together the sugar, paprika, garlic powder, onion powder, salt

   In a small bowl, whisk together the sugar, paprika, garlic powder, onion powder, salt, and black pepper to create the dry rub.

2. 02

   Rub the spice mixture all

   Rub the spice mixture all over the pork shoulder, coating it evenly on all sides.

3. 03

   Place the seasoned pork

   Place the seasoned pork into the slow cooker and pour in the apple cider vinegar. Cover and cook on 'Low' (approx. 190°F (88°C)) for 8 hours, or until the pork is tender enough to be easily shredded with a fork.

   8 hr
4. 04

   Remove the pork from the slow cooker

   Remove the pork from the slow cooker and transfer to a large bowl. Discard most of the liquid, leaving a small amount for moisture. Use two forks to shred the pork into small pieces.

5. 05

   Pour the barbecue sauce

   Pour the barbecue sauce over the shredded pork and toss until every strand is well-coated.

6. 06

   Toast the brioche buns

   Toast the brioche buns. Pile a generous amount of pulled pork onto the bottom half of each bun, top with coleslaw if desired, and place the top bun on.