Tender barbecue pulled pork piled onto toasted buns with crunchy coleslaw.
Ingredients
- 4 lb pork shoulder
- 1 sliced onion
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp salt
- 1 tsp cumin
- 1 cup barbecue sauce
- 1/2 cup chicken broth
- 10 brioche buns
- Coleslaw and pickles
Instructions
- Place onion in the slow cooker and set pork on top.
- Rub pork with sugar, paprika, salt and cumin.
- Add broth, cover and cook on low for 8 hours.
- Shred pork, discard excess fat and stir in barbecue sauce.
- Serve on toasted buns with coleslaw and pickles.
Helpful Tips
Use an instant-read thermometer for reliable doneness. Allow cooked meat to rest before slicing so it stays juicy.
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