BBQ Pulled Pork Sandwiches

Season the pork

Mix together the smoked paprika, garlic powder, brown sugar, salt, and pepper in a small bowl. Pat the pork shoulder dry with paper towels, then rub the spice mix all over the meat, pressing it into any crevices.

Load the slow cooker

Scatter the sliced onion across the base of the slow cooker to form a bed for the pork. Place the seasoned pork shoulder on top, then pour the BBQ sauce over and around the meat.

Slow cook until tender

Cook on low for 8 hours, or on high for 4–5 hours. The pork is ready when it's completely tender and shreds effortlessly when pressed with a fork — it should offer almost no resistance.

Shred and sauce the pork

Transfer the pork to a large cutting board and use two forks to shred the meat, discarding any large pieces of fat. Skim excess fat from the surface of the cooking liquid, then return the shredded pork to the slow cooker and toss well to coat in the saucy onion juices. Taste and adjust seasoning if needed.

Assemble and serve

Lightly toast the buns cut-side down in a dry pan over medium heat for 1–2 minutes until golden. Pile each bun generously with pulled pork and top with a good spoonful of coleslaw. Serve with extra BBQ sauce on the side.