About the Recipe
Ingredients
3 lbs pork shoulder (or pork butt)
1 cup BBQ sauce
1 cup chicken broth
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
6 brioche or hamburger buns
Coleslaw (optional, for topping)
Preparation
Prep the Pork – Pat dry and season with salt, pepper, smoked paprika, garlic powder, and onion powder.
Slow Cook – Place pork in a slow cooker with chicken broth, apple cider vinegar, Worcestershire sauce, and brown sugar. Cook on low for 8 hours or high for 4-5 hours until tender.
Shred the Pork – Remove from the slow cooker, shred with two forks, and mix with BBQ sauce.
Toast the Buns – Lightly toast the brioche buns for extra flavor.
Assemble – Load the pulled pork onto buns, top with coleslaw if desired, and add extra BBQ sauce.
Serve & Enjoy!