BBQ Pulled Pork Sandwich


One 2 1/2-pound boneless pork shoulder, excess fat trimmed

Spice Rub

  • 2 tablespoons paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne

Tangy Carrots

  • 1 tablespoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1 1/2 tablespoons fresh parsley leaves, chopped
  • 2 carrots, shredded
  • Salt and freshly ground black pepper

For the spice rub:

  • Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix.
  • Rub the spice mixture onto the pork on all sides.
  • Place the pork in a slow cooker insert.
  • Add 1/2 cup Bistro Blends BBQ sauce and cover the slow cooker.
  • Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours.
  • Transfer the pork to a carving board. Let the pork stand, about 5 minutes.
  • Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce.
  • Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes.

For the tangy carrots:

  • Pour the vinegar into a medium bowl and sprinkle with the granulated sugar. Whisk until well combined.
  • Add the parsley and carrots and toss. Sprinkle with salt and black pepper.
  • Using two forks, shred the pork and discard any excess fat.
  • Heap the pork onto the buns and top with extra BBQ sauce and the tangy carrots.
  • Serve immediately.