Classic Smoky Pulled Pork Sandwiches with Creamy Coleslaw

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Smoky Pulled Pork on Toasted Brioche Buns

1. In a small bowl, combine 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground cumin, 1 tablespoon brown sugar, 1½ teaspoons kosher salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper. 3 min
2. Pat the 2 pounds of pork shoulder chunks dry with paper towels, then coat all sides thoroughly with the spice rub. 4 min
3. Heat 1 tablespoon neutral oil in a large skillet or Dutch oven over medium-high heat until shimmering. 2 min
4. Timing-sensitive step. Sear the pork chunks in a single layer, turning with tongs, about 3–4 minutes per side until a deep brown crust forms on all sides — work in batches if needed. 12 min
5. Transfer the seared pork to a slow cooker, pour in ½ cup chicken broth and 2 tablespoons apple cider vinegar, and cook on low for 8 hours (or high for 4–5 hours) until the pork is fall-apart tender. 480 min
6. Transfer the cooked pork to a large bowl or cutting board and use two forks to shred it into long, juicy strands, discarding any large fat pieces. 5 min
7. Return the shredded pork to the slow cooker, stir in ¾ cup smoky BBQ sauce, and toss to coat; let it absorb on the warm setting for 5 minutes. 5 min
8. Toast the 4 split brioche buns cut-side down in a dry skillet over medium heat for 1–2 minutes until golden, then pile the saucy pulled pork generously onto each bun and serve immediately. 4 min

Creamy Coleslawside

1. Finely shred 3 cups green cabbage and 1 cup red cabbage, then peel and grate 1 large carrot; add everything to a large mixing bowl. 10 min
2. In a small bowl, whisk together 3 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon granulated sugar, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth. 3 min
3. Pour the dressing over the slaw base and toss thoroughly until every strand is evenly coated. 2 min
4. Cover the bowl and refrigerate for at least 20 minutes to let the flavors meld and the slaw soften slightly before serving. 20 min