Pulled Pork Sandwich Recipe

Make the rub

In a bowl, combine kosher salt, black pepper, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, and cayenne (if using).

Pat the pork shoulder dry with paper towels and rub the spice mix all over the meat, coating evenly. Let sit 15 minutes to meld flavors.

Optional sear

Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the pork on all sides until deeply browned, then remove to a plate.

Sauté aromatics

In the same pot, add sliced onion and minced garlic; cook until translucent and fragrant, about 3-4 minutes.

Add braising liquids

Pour in apple cider vinegar and chicken stock to deglaze, scraping up brown bits from the bottom. Stir in 1.5 cups BBQ sauce.

Braise

Return the pork to the pot, cover, and braise in a preheated oven at 275°F (135°C) for 6–8 hours, or cook in a slow cooker on low for 8–10 hours, until the meat is fork-tender.

Shred

Remove the pork from the braise and shred with two forks. Return the shredded meat to the pot.

Coat with sauce

Stir in the remaining BBQ sauce, tossing the pork to coat evenly.

Toast buns

Open the sandwich buns and toast them lightly in a skillet with a small amount of butter until golden.

Assemble

Pile the saucy pulled pork on the bottom bun, top with coleslaw, add a drizzle of extra BBQ sauce if desired, and crown with the top bun.