Pulled Pork Sandwich Recipe

Prepare the rub

In a small bowl, combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and ground cumin. Mix thoroughly.

Trim and rub the pork

Pat the pork shoulder dry with paper towels. Trim any excessively thick hard fat if desired, leaving some fat for flavor. Rub the vegetable oil all over the pork to help the spice mix adhere. Massage the prepared dry rub over the entire surface, pressing it into the meat.

Sear (optional)

Heat a large heavy ovenproof pot or Dutch oven over medium-high heat. When hot, add a little oil if needed and sear the pork on all sides until browned, about 3–4 minutes per side. This step adds flavor but can be skipped if time is limited.

Add aromatics and liquids

Remove the pork briefly if you seared it. Add the sliced onion to the bottom of the pot in an even layer. Place the pork on top of the onions. Pour the chicken/pork stock and apple cider vinegar into the pot around (not over) the pork to avoid washing off the rub. Cover the pot with a tight-fitting lid.

Slow-cook

Option A — Oven: Preheat the oven to 150°C (300°F). Place covered pot in the oven and cook for 3 to 4 hours, until the pork is very tender and pulls apart easily with forks. Option B — Slow cooker: Transfer pork, onions, and liquids to a slow cooker and cook on low for 8–9 hours or high for 4–5 hours. Option C — Instant Pot/pressure cooker: Cook on high pressure for 60–75 minutes (depending on size) with natural release for 15 minutes.

Shred and sauce

When pork is tender, transfer it to a large cutting board or bowl and use two forks to shred the meat, discarding any large tough pieces of fat or the bone. Skim any excess fat from the cooking liquid if desired. Reserve about 120 ml of the cooking liquid and mix it with the 240 ml barbecue sauce. Return shredded pork to the pot or a large bowl and toss with the sauce mixture. Warm gently on low heat for 10 minutes to let flavors meld; adjust salt and pepper to taste.

Prepare buns

Split the buns and butter the cut sides lightly. Heat a skillet or griddle over medium heat. Toast the buns, butter-side down, until golden and slightly crisp, 1–2 minutes. Alternatively, toast under a broiler for 1–2 minutes, watching carefully.

Assemble sandwiches

Pile about 200–250 g (roughly 1/2 to 3/4 cup loosely packed) of sauced pulled pork onto the bottom half of each bun. Spoon a little extra barbecue sauce over the pork if desired. Top with a generous scoop of coleslaw and a few pickled red onions if using. Cap with the top bun.

Serve

Serve sandwiches immediately while hot with extra barbecue sauce on the side. Leftover pulled pork keeps well refrigerated for up to 4 days or frozen up to 3 months.