BBQ Pulled Pork Sandwich with Lettuce on a Brioche Bun

Ingredients

• 800 g (1.75 lb) pork shoulder, boneless
• 1 tbsp brown sugar
• 1 tbsp paprika powder
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• 1 tsp salt
• 100 ml apple juice or cola (for slow cooking)
• For the sandwich:
• 4 brioche buns (lightly toasted)
• 4–8 fresh lettuce leaves (romaine or curly leaf)

Instructions

• 1. Prepare the pulled pork:
• Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a small bowl.
• Rub the mixture evenly over the pork shoulder.
• Place in a slow cooker or oven dish with the apple juice or cola.
• Cook until tender: Slow cooker: 7–8 hours on low or 4–5 hours on high Oven: 3–4 hours at 140°C (285°F), covered Once done, shred the pork using two forks. Keep warm.
• 2. Toast the buns:
• Slice and lightly toast each brioche bun until golden.
• 3. Assemble the sandwich:
• Place lettuce leaves on the bottom half of each bun.
• Add a generous portion of pulled pork on top.
• Close with the top bun and serve immediately.
• 💡 Serving Tip:
• Serve with a small bowl of BBQ sauce on the side, or drizzle lightly over the meat before closing the bun — only if desired. Also pairs well with fries, grilled vegetables, or coleslaw.🔥