Pulled Pork Sandwich Recipe

Prepare the rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and ground cumin. Mix thoroughly to form an even dry rub.

Season the pork

Pat the 3-lb pork shoulder dry with paper towels. Rub 1 tablespoon olive oil over the entire surface, then massage the dry rub evenly over all sides, pressing it into the meat.

Sear (optional)

Heat a large heavy skillet over medium-high heat. Add the remaining 1 tsp (approximately) olive oil and sear the pork shoulder 2-3 minutes per side until browned. This step adds flavor but can be skipped if using a slow cooker.

Braising / Slow-cooking

Place the pork shoulder in a slow cooker or a roasting pan. Pour 1 cup low-sodium stock and 1/2 cup apple cider vinegar around (not over) the pork. Cover and cook: slow cooker on low for 8 hours or on high for 4-5 hours; or in a 300°F (150°C) oven, covered tightly, for 4-5 hours, until pork is fork-tender and internal temperature reaches about 195–205°F (90–96°C).

Rest and shred

Remove the pork from the cooker or pan and transfer to a large cutting board. Let rest for 15 minutes. Using two forks (or meat claws), shred the pork into bite-sized pieces, discarding excess fat and any large crusty bits if desired. Reserve 1/2 cup of the cooking liquid.

Combine with sauce

Place the shredded pork into a large bowl or back into the warm cooker. Stir in 1 cup barbecue sauce, 1 tablespoon apple cider vinegar (optional), hot sauce if using, and up to 1/2 cup of the reserved cooking liquid to loosen and moisten the meat. Taste and adjust: add more BBQ sauce for sweetness or more cooking liquid for juiciness.

Warm through

If the meat cooled while shredding, return it to the slow cooker on low for 20-30 minutes or warm in a covered skillet over medium-low heat, stirring occasionally, until fully heated and saucy.

Toast buns

Butter the cut sides of the 8 buns lightly. Heat a skillet or griddle over medium heat and toast the buns cut-side down 1-2 minutes until golden. Alternatively, broil them 1-2 minutes.

Assemble sandwiches

Pile 3/4 to 1 cup of the sauced pulled pork onto the bottom half of each bun. Top with about 1/4 cup of coleslaw and a few pickle slices. Cap with the top bun.

Serve

Serve sandwiches immediately with extra barbecue sauce and pickles on the side. Leftover pork keeps in the refrigerator for 3-4 days and reheats well in a covered skillet with a splash of stock or in the microwave.