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Fabio's Ultimate Pulled Pork


Chef Fabio Viviani

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Rate this recipe 4.3/5 (13 Votes)


  • 1/4 cup paprika
  • 3 tablespoons dark brown sugar
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground white pepper
  • 2 teaspoons ground chipotle pepper
  • 1 teaspoon cayenne pepper
  • 1 pork shoulder or butt (4-5 pounds), cut crosswise in half
  • 2 large onions, sliced
  • 4 garlic cloves, crushed
  • 1/2 cup water
  • 1/2 cup red wine vinegar
  • Kosher salt


Adapted from


Step 1

In a bowl large enough to hold the pork, combine the paprika, sugar, cumin, chili, oregano, and all the peppers. Thoroughly coat the pork with this dry rub.

Transfer the pork to a Baggie, add all the dry rub, coat the pork again briefly, and refrigerate it for at least 30 minutes and up to 24 hours.

Cover the bottom of a slow cooker with half of the onions and garlic.
Add the water and vinegar, then the pork and a good pinch of salt. Top with the remaining onions, garlic, and a little more salt.

Cover and cook on low heat for about 12 hours.
When the pork is cooked, spoon out the liquid fat and shred the pork.

Recipe by Fabio Viviani
Yield: 1 sandwich


Red wine vinegar, as needed
1 large egg
1 brioche bun or your favorite type of bun, halved
Salt, to taste
Freshly ground black pepper, to taste
Extra virgin olive oil, as needed
Barbecue sauce to taste
Fabio's Pulled Pork (see above), as needed

Bring a small pan of water to a simmer. Add a small amount of vinegar.

Using a wooden spoon, swirl the water to create a vortex in the center of the pan. Crack the egg into a small bowl, then slide it into the vortex. Simmer the egg until it is cooked as you like it. Remove the egg with a slotted spoon; drain it briefly on a paper towel.

Heat a skillet over medium heat.
Season the inside of the bun with salt and pepper. Drizzle with extra virgin olive oil. Toast the bun in the skillet, cut sides down, until golden.

Pile the pork on one half of the bun, top with poached egg, add a little barbecue sauce to the other half of the bun, and place it on top of the egg to close the sandwich.


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