Pulled Pork Sandwich Recipe

Prepare pork

Trim excess fat from the pork shoulder, leaving a thin fat cap for flavor. Pat the pork dry with paper towels.

Make dry rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder and onion powder. Rub the pork all over with vegetable oil, then massage the dry rub evenly over the meat, pressing it into the surface.

Sear (optional for extra flavor)

Heat a large heavy-bottomed Dutch oven or skillet over medium-high heat. Sear the pork on all sides until browned, about 3–4 minutes per side. Transfer pork back to the Dutch oven if you used a separate pan.

Slow braise

Add the sliced onion to the bottom of the pot, then pour in stock, apple cider vinegar and Worcestershire sauce. Cover with a tight-fitting lid and braise in a preheated oven at 150°C (300°F) for 3.5–4 hours, or until the meat is fork-tender and easily pulls apart. Alternatively, cook on low in a slow cooker for 8 hours.

Rest and shred

Remove the pork to a cutting board and let rest 15 minutes. Reserve braising liquid. Using two forks (or meat claws), shred the pork into bite-sized strands. Skim fat from the braising liquid if needed, then mix 100–150 ml of the strained braising liquid back into the shredded pork to keep it moist. Adjust seasoning with salt and pepper to taste.

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, hot sauce (if using) and salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently to dissolve sugar. Reduce heat and simmer 8–10 minutes until slightly thickened. Taste and adjust sweetness or acidity. Cool to room temperature and transfer to a small serving bowl so guests can add sauce to their sandwich as desired.

Toast buns

Preheat a griddle or large skillet over medium heat. Spread softened butter on the cut sides of each bun. Toast cut sides on the hot surface until golden brown, about 1–2 minutes.

Assemble sandwiches

Pile approximately 150–200 g (about 1.5–2 cups loosely packed) of pulled pork onto the bottom half of each bun. Spoon a tablespoon of the barbecue sauce on the pork (or serve sauce on the side). Top with about 1/2 cup coleslaw and 3–4 pickle slices. Close with the top bun and serve immediately.

Corn on the cob: Boil or grill cobs until tender (8–12 minutes boiling or 10–12 minutes grilling), brush with butter and season with salt.

Seasoned fries: Bake or deep-fry fries according to package or recipe instructions until crispy. Toss with salt and optional seasoning (paprika, garlic powder) and serve hot.

Macaroni and cheese: Reheat or prepare baked mac and cheese; portion approximately 1 cup per person as a side. If making from scratch, prepare with a creamy cheese sauce and bake until bubbly and golden on top.