Pulled Pork Sandwich

Pat the pork shoulder dry with paper towels. Season generously on all sides with salt, black pepper, and any dry spices you prefer (garlic powder, paprika, or onion powder work well).

Slice the onion and mince the garlic. If using a slow-cooker, arrange the onion slices on the bottom as a bed.

Place the seasoned pork shoulder on top of the onions in the slow-cooker. Pour the broth around (not over) the meat. Scatter the garlic over and around the pork.

Cover and cook on LOW for 8 hours, or HIGH for 5 hours, until the pork is fork-tender and shreds easily. The internal temperature should reach 190–205°F.

Remove the pork from the slow-cooker and place on a cutting board. Let it rest for 5–10 minutes, then shred using two forks or a meat shredder, discarding any excess fat or bones.

Strain the cooking liquid, skim off excess fat, and return about 1 cup of the liquid to the slow-cooker along with the shredded pork.

Stir in your chosen BBQ sauce, glaze, or condiment. Heat on LOW for 15–20 minutes until warmed through and well combined. Taste and adjust seasoning as needed.

Toast or warm your chosen bread. Spread with optional mayo or aioli if desired.

Top each bread portion with pulled pork and your choice of toppings (coleslaw, pickled vegetables, fresh herbs, or green onion). Serve immediately with extra sauce on the side.