Pulled Pork Sandwich Recipe
Make Pulled Pork Sandwich Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Rub
Cooking Liquid & Finish
Sandwich Build & Toppings
Method
Pork & Rub
- 1
Prep pork and rub
Trim excess large pieces of fat from the pork shoulder, leaving a thin fat cap for flavor. Pat the meat dry with paper towels. In a small bowl, combine kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, ground cumin, and cayenne (if using). Rub the spice mix evenly all over the pork, pressing it into the surface.
- 2
Optional rest
For deeper flavor, wrap the rubbed pork loosely and refrigerate for 2–12 hours. Bring the pork to room temperature for 30 minutes before cooking if refrigerated.
Cooking Liquid & Finish
- 3
Prepare cooking liquid
In a measuring cup or bowl, combine apple cider vinegar, chicken broth (or water), Worcestershire sauce, brown sugar, and liquid smoke (if using). Stir until sugar dissolves.
- 4
Slow-cook (oven or slow cooker)
Oven method: Preheat oven to 300°F (150°C). Place the pork fat-side up in a Dutch oven or roasting pan with a tight-fitting lid. Pour the cooking liquid around (not over) the pork so the rub stays on the meat surface. Cover tightly and roast for 3 to 4 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat is fork-tender. Check after 3 hours and baste with cooking liquid if the pan looks dry. Slow cooker method: Place the pork in the slow cooker, pour the cooking liquid around the pork, cover, and cook on low for 8–9 hours or on high for 4–5 hours, until fork-tender and easy to shred.
- 5
Rest
Carefully transfer the pork to a cutting board or large platter and let it rest, loosely tented with foil, for 15–20 minutes. Reserve the cooking liquid in the pot — skim off and discard excess fat if desired and save a few tablespoons to moisten the shredded pork if needed.
- 6
Shred and finish
Use two forks or bear claws to pull the pork into shreds, removing any large pieces of fat. Transfer shredded pork to a bowl and mix in 1/2 to 1 cup of the reserved cooking liquid and 1/2 cup of the prepared barbecue sauce, tossing to coat and reach your preferred moisture level and flavor. Taste and season with a pinch of salt or more sauce if desired.
Sandwich Build & Toppings
- 7
Toast buns
Spread softened butter on cut sides of the buns. Heat a skillet over medium heat or place buns cut-side down on a baking sheet under the broiler for 1–2 minutes, watching carefully, until golden and slightly crisp.
- 8
Assemble sandwiches
Spoon a generous portion (about 6–8 oz) of the pulled pork onto the bottom half of each bun. Drizzle additional barbecue sauce if desired. Top the pork with about 1/2 cup coleslaw (or to taste) and a couple of pickle slices if using. Close with the top bun and serve immediately.
- 9
Serve
Serve warm with extra barbecue sauce on the side and remaining coleslaw. Leftover pulled pork keeps in the refrigerator for up to 4 days and reheats well in a covered pan with a splash of reserved cooking liquid or in the oven at 300°F (150°C) until warmed through.