1 Lb Pulled Pork With Buns Recipe

Prep the rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and chili powder (if using). Mix until even.

Season the pork

Pat the 1 lb pork shoulder dry with paper towels. Rub olive oil over the pork, then coat evenly with the spice rub, pressing it into the meat on all sides.

Sear (optional)

Heat a large ovenproof skillet or Dutch oven over medium-high heat. When hot, add the pork and sear 2–3 minutes per side until browned. This step adds flavor but can be skipped if short on time.

Add liquids and braise

Add 1/2 cup low-sodium broth and 2 tablespoons apple cider vinegar to the pan. If using a Dutch oven, cover with a lid. If using a skillet, cover tightly with aluminum foil.

Cook slowly

Preheat oven to 300°F (150°C). Place the covered pork in the oven and braise for 2 to 2 1/2 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat is very tender and shreddable. Check once halfway and add a few tablespoons of additional broth if pan appears dry.

Rest and shred

Remove the pork from the oven and let rest, covered, for 15 minutes. Transfer to a cutting board and use two forks to pull the meat into shreds. Discard any large pieces of fat as desired.

Finish with sauce

Return shredded pork to the warm pan juices. Stir in 1/4 to 1/2 cup barbecue sauce (depending on preference) and a splash more vinegar or broth if needed to loosen. Taste and adjust seasoning with salt or pepper.

Toast the buns

Split the 4 buns and spread softened butter on cut sides. Toast in a skillet over medium heat 1–2 minutes until golden, or toast under a broiler for 1–2 minutes, watching carefully to avoid burning.

Assemble sandwiches

Place a generous portion (about 4 oz) of pulled pork on the bottom half of each bun. Top with about 1/4 cup prepared coleslaw or shredded cabbage, a spoonful of extra barbecue sauce if desired, and pickles if using. Cap with the bun top.

Serve

Serve immediately while warm. Leftover pulled pork can be refrigerated in an airtight container for up to 4 days.