Pulled Pork Sandwich with Green Chile BBQ Sauce

Instructions

1. 1

   Prepare the Pork Rub

   • In a small bowl, thoroughly combine 2 tbsp brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
2. 2

   Season and Sear the Pork

   • Pat the pork shoulder completely dry with paper towels. This helps create a better crust.
   • Rub the spice mixture evenly over the entire surface of the pork, pressing it into the meat.
   • Heat 1 tbsp of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers.
   • Carefully place the pork in the hot pan and sear for 3-4 minutes per side, until a deep, brown crust forms all over. Transfer the seared pork to a plate.
3. 3

   Slow Cook the Pork

   • Arrange the sliced large onion in an even layer on the bottom of a 6-quart or larger slow cooker.
   • Place the seared pork shoulder on top of the onions.
   • Pour 120ml (1/2 cup) of apple cider vinegar and the chicken broth around the base of the pork.
   • Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. The pork is done when it is exceptionally tender and reaches an internal temperature of 200-205°F (93-96°C).
4. 4

   Make the Green Chile BBQ Sauce

   • About an hour before the pork is done, prepare the sauce. Heat the remaining 2 tbsp of vegetable oil in a medium saucepan over medium heat.
   • Add the finely chopped medium onion and cook, stirring occasionally, until softened and translucent, about 6-8 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the chopped green chiles, ketchup, the remaining 120ml (1/2 cup) of apple cider vinegar, 50g of brown sugar, Worcestershire sauce, and liquid smoke (if using).
   • Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld.
5. 5

   Shred the Pork

   • Carefully remove the cooked pork from the slow cooker and place it in a large bowl or on a rimmed baking sheet. Let it rest for 15-20 minutes.
   • While it rests, strain the cooking liquids from the slow cooker through a fine-mesh sieve into a bowl; discard the solids. Let the liquid settle, then skim the fat from the surface.
   • Using two forks, shred the rested pork, discarding the bone (if any) and any large pieces of fat.
6. 6

   Combine Pork and Sauce

   • Pour about half of the Green Chile BBQ sauce over the shredded pork. Toss gently to coat everything evenly.
   • Add a few tablespoons of the reserved, defatted cooking liquid to moisten the pork as needed. The pork should be juicy but not soupy.
   • Taste and add more sauce or salt if desired.
7. 7

   Assemble and Serve

   • Lightly toast the brioche buns on a griddle or under a broiler until golden brown.
   • Pile a generous amount of the saucy pulled pork onto each bottom bun.
   • Serve immediately with extra BBQ sauce on the side and your favorite toppings like dill pickles or coleslaw.