Ingredients
Scale
- 5–7 pound pork butt or pork shoulder (leave the fat cap on)
- 3 tablespoons olive oil (for rubbing on meat)
- 1 teaspoon liquid smoke (optional, for rubbing on meat)
- 2 tablespoons vegetable oil (for searing, more as necessary)
- 1 tablespoon kosher salt (use 2 and 1/2 teaspoons if using table salt)
- 2 teaspoons black pepper
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin
- 1 teaspoon dry mustard powder
- 1/3 cup brown sugar (packed)
- Barbecue sauce (homemade or store-bought)
- Brioche hamburger buns (for making sandwiches)
- Butter (softened)
- Coleslaw (herby recipe recommended)
Instructions
- Mix salt, pepper, paprika, garlic powder, onion powder, chili powder, cayenne, cumin, mustard powder, and brown sugar in a bowl.
- Dry pork with paper towels, rub with olive oil and liquid smoke, then massage spice mix into the meat.
- Marinate pork in a sealed bag in the fridge for 6 to 48 hours.
- Sear pork in a skillet over medium-high heat until browned on all sides.
- Transfer seared pork to a slow cooker; cook on low for 6-10 hours until tender.
- Let it rest, shred with forks, and mix with cooking juices and BBQ sauce before serving on buns with coleslaw.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For maximum flavor, marinate overnight.
Searing the pork is essential for deep flavor.
A meat thermometer helps prevent overcooking.
- Prep Time: 30 minutes
- Cook Time: 6-10 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 8
- Sodium: 850
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 28
- Cholesterol: 90