Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 lb boneless pork shoulder
- Rub: 2 tbsp brown sugar, 2 tsp kosher salt, 2 tsp smoked paprika, 1.5 tsp garlic powder, 1 tsp cumin, 1 tsp black pepper, 1/2 tsp mustard powder, 1/4–1/2 tsp cayenne
- 1 tbsp neutral oil
- 1 large yellow onion, thinly sliced
- Sauce: 1 cup BBQ sauce, 1/2 cup apple cider vinegar, 1/2 cup low-sodium chicken broth, 1 tbsp Worcestershire, 1 tsp liquid smoke (optional)
- Slaw: 4 cups shredded cabbage, 1 carrot (grated), 1/2 cup mayo, 2 tbsp cider vinegar, 2 tsp Dijon, 1 tsp sugar, 1/4 tsp celery seed, 1/4 tsp kosher salt, 1/8 tsp pepper
- 8 soft buns, 2 tbsp butter
- 1 cup dill pickle chips
Do This
- 1. Mix rub; pat pork dry and coat all over. Rest 10–15 minutes.
- 2. Sear pork in 1 tbsp oil, 3–4 minutes per side, until browned.
- 3. Add onion to slow cooker. Whisk sauce ingredients; pour in. Nestle pork, cover, and cook on Low 8–10 hours until fork-tender (195–205°F).
- 4. Make slaw: whisk dressing; toss with cabbage and carrot; chill.
- 5. Rest pork 15 minutes; shred. Skim fat; reduce cooking liquid 8–10 minutes. Toss pork with 1–1.5 cups sauce.
- 6. Butter and toast buns 1–2 minutes. Pile pork, slaw, and pickles onto buns. Serve.
Why You’ll Love This Recipe
- Slow-cooked pork that shreds like a dream with deep smoky-sweet flavor.
- Balanced tangy slaw and crunchy dill pickles for perfect contrast.
- Flexible cooking: slow cooker by default, with easy oven or pressure-cooker options.
- Feeds a crowd and reheats beautifully for weeknight leftovers.
Grocery List
- Produce: 1 large yellow onion, 1/2 small green cabbage (or bagged slaw mix), 1 small red cabbage (optional), 1 carrot, fresh dill (optional)
- Dairy: Mayonnaise, unsalted butter
- Pantry: Pork shoulder (from meat counter), BBQ sauce, apple cider vinegar, chicken broth, Worcestershire, liquid smoke (optional), brown sugar, Dijon mustard, celery seed, spices (smoked paprika, garlic powder, cumin, black pepper, mustard powder, cayenne), sandwich buns, dill pickles, neutral oil, kosher salt
Full Ingredients
For the Pork and Rub
- 4 lb boneless pork shoulder (pork butt), trimmed of excess surface fat
- 2 tbsp packed light brown sugar
- 2 tsp kosher salt (or 1 1/4 tsp fine sea salt)
- 2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1/2 tsp mustard powder
- 1/4 to 1/2 tsp cayenne pepper, to taste
- 1 tbsp neutral oil (for searing)
For the Cooking Liquid/Sauce
- 1 large yellow onion, thinly sliced (about 2 cups)
- 1 cup thick, ketchup-based BBQ sauce
- 1/2 cup apple cider vinegar
- 1/2 cup low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp liquid smoke (optional, for extra smokiness)
For the Creamy Cabbage Slaw
- 4 cups thinly shredded green cabbage (about 1/2 small head)
- 1 cup thinly shredded red cabbage (optional, for color)
- 1 medium carrot, coarsely grated
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tsp granulated sugar or honey
- 1/4 tsp celery seed
- 1/4 tsp kosher salt, plus more to taste
- 1/8 tsp freshly ground black pepper
For Serving
- 8 soft sandwich buns (brioche or potato)
- 2 tbsp unsalted butter, softened
- 1 cup dill pickle chips
- Extra BBQ sauce, for drizzling (optional)
Step-by-Step Instructions
Step 1: Make the rub and season the pork
In a small bowl, mix brown sugar, kosher salt, smoked paprika, garlic powder, cumin, black pepper, mustard powder, and cayenne. Pat the pork dry with paper towels, then coat it evenly with the rub, pressing so it adheres. Let it sit at room temperature for 10–15 minutes while you prep the cooker.
Step 2: Sear for deeper flavor
Heat a large skillet over medium-high. Add the oil, then the pork. Sear 3–4 minutes per side until deeply browned all over. This step builds flavor and helps the sauce cling to the meat.
Step 3: Build the pot and start slow cooking
Scatter the sliced onion in the bottom of a 5–7 quart slow cooker. In a bowl, whisk BBQ sauce, apple cider vinegar, chicken broth, Worcestershire, and liquid smoke (if using). Place the seared pork on the onions and pour the sauce mixture around it. Cover and cook on Low for 8–10 hours (or High for 5–6 hours) until the pork is fork-tender and reaches 195–205°F internally.
Oven option: Place onions and sauce in a Dutch oven, add pork, cover, and cook at 300°F for 3 1/2–4 1/2 hours until tender.
Step 4: Make the creamy cabbage slaw
Whisk mayonnaise, cider vinegar, Dijon, sugar, celery seed, salt, and pepper in a large bowl. Add green cabbage, red cabbage (if using), and carrot. Toss to coat. Taste and adjust salt or vinegar. Cover and refrigerate until serving.
Step 5: Check doneness, rest, and shred
The pork is done when it shreds with little resistance and the probe slides in like butter (195–205°F). Transfer the pork to a large bowl and rest 15 minutes. Using two forks, shred into bite-size strands, discarding any large chunks of fat.
Step 6: Defat and reduce the cooking liquid
Skim fat from the surface of the cooker juices. Strain into a saucepan and simmer over medium heat until slightly thickened and reduced to about 1 1/2 cups, 8–10 minutes. Pour 1 to 1 1/2 cups of the reduced sauce over the shredded pork and toss until juicy but not soupy. Reserve any extra for drizzling at the table.
Step 7: Toast the buns
Split buns and spread with butter. Toast cut-side down in a skillet over medium heat until golden, 1–2 minutes, or place under a broiler for 30–60 seconds, watching closely.
Step 8: Assemble and serve
Heap 1/2 to 3/4 cup sauced pork on each bun. Top with a generous spoonful of slaw and 4–6 dill pickle chips. Close and serve immediately with extra BBQ sauce on the side.
Pro Tips
- Buy well-marbled pork shoulder; fat equals moisture and shreddability.
- If time allows, apply the rub the night before and refrigerate uncovered; this dry brine improves flavor and browning.
- For extra-smoky notes without a smoker, use smoked paprika plus a small amount of liquid smoke.
- Reduce the cooker juices to concentrate flavor—this is the secret to saucy but not soggy pork.
- Toss slaw just until coated to keep it crisp; add more vinegar or salt right before serving if needed.
Variations
- Carolina Vinegar Style: Swap the sauce mixture for 3/4 cup apple cider vinegar, 1/4 cup ketchup, 1 tbsp brown sugar, 1 tsp red pepper flakes, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss reduced juices with the shredded pork and a splash more vinegar to taste.
- Pressure Cooker: Build the pot as written in an electric pressure cooker. Cook on High Pressure for 65 minutes, natural release 15 minutes, then quick release. Reduce juices on Sauté and proceed.
- Smoker/Oven Hybrid: Smoke pork at 250°F to an internal 165°F (about 4–5 hours), then braise with the sauce covered at 300°F until 200°F and tender. Shred and sauce as directed.
Storage & Make-Ahead
Refrigerate pork (sauced) up to 4 days or freeze up to 3 months in airtight containers; add 2–3 tbsp extra sauce per pint before freezing to prevent drying. Reheat gently on the stovetop with a splash of water or broth, 5–10 minutes. Slaw keeps best for 24 hours; toss again and refresh with a tsp of vinegar and pinch of salt before serving. Toast buns just before assembling. For parties, keep pork on Warm in the slow cooker with a little reserved sauce.
Nutrition (per serving)
Approximate per sandwich with bun, slaw, and pickles: 690 calories; 34 g fat (9 g saturated); 51 g carbohydrates; 35 g protein; 2 g fiber; 13 g sugars; 1250 mg sodium. Values will vary based on bun size and BBQ sauce brand.
