1/2 Lb Pulled Pork With Buns Recipe

Prep the pork

Pat the 1/2 lb pork shoulder dry with paper towels. Trim any excessive fat, leaving a thin layer to keep meat moist.

Make the dry rub

In a small bowl combine 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder and 1/2 tbsp packed brown sugar. Mix thoroughly.

Season and sear

Rub the dry mixture evenly over the pork. Heat 1 tsp vegetable oil in a small heavy-bottomed saucepan or skillet over medium-high heat. When hot, add the pork and sear each side 1–2 minutes until browned (this step adds flavor; if using a slow cooker you can skip searing).

Braise the pork

Reduce heat to low. Add 1 tbsp apple cider vinegar and 1/4 cup low-sodium chicken broth (or water) to the pan. Cover with a tight-fitting lid and simmer gently for 1 to 1 1/4 hours, turning once halfway, until the pork is very tender and easily pulls apart with forks. Alternatively, transfer pork and liquids to a small slow cooker and cook on low 4–5 hours or on high 2–3 hours until tender.

Shred and finish

Remove pork to a cutting board or bowl and use two forks to shred finely. Skim and discard any excess cooking fat from the pan. Return shredded pork to the pan with 2 tbsp barbecue sauce and any accumulated pan juices. Stir over low heat until heated through and sauced, about 2–3 minutes. Taste and adjust seasoning — add a dash more salt, pepper or 1 tsp hot sauce if using.

Toast buns: Spread 1 tsp butter across cut faces of the 2 buns. Heat a skillet over medium heat and toast buns, buttered side down, until golden, about 1–2 minutes.

Build sandwiches: Divide the pulled pork evenly between the two buns (about 1/4 lb cooked pork per sandwich). Spoon any extra sauce from the pan over the pork for moisture. Top each with 1/4 cup prepared coleslaw (or shredded cabbage) and 2 sliced pickles. Add optional hot sauce to taste.

Serve: Close sandwiches and serve immediately while hot. Leftover pulled pork keeps well refrigerated for up to 3 days and reheats gently in a covered skillet with a splash of water or broth.