Pulled Pork Sandwich Recipe

Prepare and season

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder and chili powder. Rub the spice mixture all over the pork, pressing to adhere.

Sear (optional for more flavor)

Heat 1 tablespoon vegetable oil in a large heavy pot or Dutch oven over medium-high heat. When shimmering, sear the pork on all sides until browned, about 3-4 minutes per side. Transfer pork to a cutting board briefly.

Braise

Reduce heat to medium. Pour 120 ml apple cider vinegar and 240 ml stock into the pot, scraping up browned bits. Return the pork to the pot. Bring liquid to a simmer, then cover and transfer to a 300°F (150°C) oven OR keep on the stovetop on low simmer. Cook until pork is fall-apart tender, about 3 to 4 hours (internal temp ~195–205°F / 90–96°C). Check every hour and add a splash of stock if liquid gets too low.

Rest and shred

Remove pork to a large baking sheet or cutting board and let rest 10-15 minutes. Reserve braising liquid. Using two forks or meat claws, pull the pork into shreds. Remove any excess fat or bone fragments.

Moisten and season shredded pork

Skim off excess fat from the braising liquid, then spoon or strain about 120–180 ml of the liquid over the shredded pork to keep it moist. Taste and adjust seasoning with salt or a splash more vinegar if needed. If you prefer a saucier finish, mix in 60–120 ml of the sauce prepared in the next section.

In a small saucepan combine 60 ml ketchup, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce and 1 teaspoon salt. Warm over low heat until sugar dissolves and sauce is slightly thickened, about 5 minutes. Taste and adjust sweetness, tang or heat. Stir into shredded pork as desired or serve on the side.

Portion the pork: For a 1/3 lb sandwich, weigh out approximately 150 grams (0.33 lb) of shredded pork per sandwich. If making 4 sandwiches from this recipe, divide evenly.

Toast buns: Heat a skillet or griddle over medium. Butter the cut sides of the Martin's potato rolls. Toast buttered sides in the skillet until golden, about 1–2 minutes.

Build the sandwich: Place the bottom bun on a plate, pile the measured pulled pork onto the bun (add extra sauce if desired), top with coleslaw if using, add pickles as desired, and finish with the top bun.

Serve: Serve immediately while warm. Leftover pulled pork keeps well refrigerated in an airtight container for up to 4 days; reheat gently with a splash of stock or sauce to restore moisture.