Pirate's Plunder Pulled Pork Sandwiches
A hearty, slow-cooked pork shoulder, infused with rich spices and a hint of dark sweetness, then shredded and piled high on soft buns. This dish is truly a treasure, perfect for feeding a hungry crew after a long journey.
Directions
- 1
Pat the pork shoulder dry with paper towels. In a small bowl, combine the smoked paprika, cumin, dry mustard, cayenne pepper (if using), salt, and black pepper to create a rub.
- 2
Rub the spice mixture generously over all sides of the pork shoulder.
- 3
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until well browned, about 3-4 minutes per side. Remove the pork and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 5
Deglaze the pot with chicken broth and apple cider vinegar, scraping up any browned bits from the bottom. Stir in the dark brown sugar.
- 6
Return the seared pork shoulder to the pot. If using a slow cooker, transfer the pork and liquid to the slow cooker insert at this point.
- 7
For Dutch oven: Cover tightly and bake at 300°F (150°C) for 3-4 hours, or until the pork is fork-tender. For slow cooker: Cook on low for 6-8 hours or on high for 3-4 hours.
- 8
Carefully remove the cooked pork from the pot and place it on a cutting board. Discard any excess fat. Using two forks, shred the pork into bite-sized pieces.
- 9
Skim any excess fat from the liquid in the pot. Return the shredded pork to the pot with the cooking liquid and toss to coat.
- 10
Serve the pulled pork warm on slider buns or large burger buns, topped with coleslaw if desired.