Robert Irvine's BBQ Pulled Pork Sandwiches

Spice-rubbed pork shoulder slow-cooked until fall-apart tender and piled onto buns with tangy barbecue sauce.

Ingredients

• 1 (4-pound) boneless pork shoulder
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 1 1/2 cups chicken stock
• 2 cups barbecue sauce, plus more for serving
• 8 soft sandwich buns
• Pickles and coleslaw, for serving

Directions

1. Preheat the oven to 300 degrees F. Combine the brown sugar, paprika, salt, garlic powder, onion powder, cumin, and pepper, then rub all over the pork.
2. Heat the oil in a large Dutch oven over medium-high heat and sear the pork on all sides until browned, about 10 minutes.
3. Scatter the onion around the pork, add the stock, cover, and braise in the oven until fork-tender, 3 1/2 to 4 hours.
4. Transfer the pork to a board and shred with two forks, discarding excess fat. Skim the braising liquid.
5. Toss the shredded pork with the barbecue sauce and a splash of the braising liquid to moisten.
6. Pile onto buns and serve with extra sauce, pickles, and coleslaw.

Notes

Inspired by Robert Irvine’s BBQ pulled pork sandwiches on Food Network.