Pulled Pork W / Rolls Recipe

Prep the pork

Trim any excessive exterior silver skin from the pork shoulder, leaving a little fat for flavor. Pat the roast dry with paper towels.

Make the dry rub

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, dry mustard and cayenne pepper. Mix until uniform.

Apply rub

Rub the pork all over with olive oil, then massage the dry rub evenly over the entire surface, pressing it into crevices. Let rest at room temperature 30 minutes or refrigerate up to overnight for deeper flavor (if refrigerated, bring to room temperature before cooking).

Sear (optional)

Preheat oven to 300°F (150°C). In a large ovenproof Dutch oven or heavy roasting pan with lid, heat 1 tablespoon oil over medium-high heat. Brown the pork on all sides, 3–4 minutes per side, to develop color. Remove pork and set aside.

Add aromatics and liquid

Add remaining oil if needed, then add quartered onion and smashed garlic to the pot. Cook 2–3 minutes until fragrant. Return the pork to the pot on top of the aromatics. Pour in apple cider vinegar, stock, Worcestershire sauce and liquid smoke (if using). The liquid should come about 1/3 of the way up the roast — do not cover the pork fully.

Braise low and slow

Cover and transfer the pot to the preheated oven. Cook until the pork is fork-tender and easily pulls apart, about 4 to 5 hours depending on size (internal temperature should reach at least 195–205°F for pull-apart texture). Every 90 minutes, baste the pork with pan juices.

Rest and shred

Remove pork from oven and transfer to a cutting board or large dish. Let rest, covered loosely with foil, for 15–20 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large pieces of fat. Reserve pan juices.

Moisten and season

Skim fat from the reserved pan juices and spoon a few tablespoons over the shredded pork to keep it moist. Taste and adjust seasoning with a pinch of salt, pepper, or additional vinegar if needed.

While pork cooks (or after), combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, hot sauce and salt in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook 8–10 minutes, stirring occasionally, until slightly thickened. Cool slightly. Toss a cup or desired amount of sauce with pulled pork, or serve on the side.

Toast rolls

Preheat a skillet or griddle over medium heat. Spread softened butter on cut sides of rolls. Toast buttered sides until golden, 1–2 minutes, taking care not to burn.

Assemble

Pile 1/3 to 1/2 cup of pulled pork onto bottom half of each roll (adjust amount per roll size). Spoon additional barbecue sauce on top if desired. Add 1 pickle slice and about 2 tablespoons of coleslaw. Top with roll tops.

Serve

Serve immediately with extra sauce and pickles on the side. Leftover pulled pork can be refrigerated up to 4 days or frozen for up to 3 months.