Pulled Pork Sandwich Recipe

Trim and season

Pat the pork shoulder dry with paper towels. Trim any excessive fat, leaving a thin layer for flavor. Rub the pork all over with the yellow mustard (acts as a binder). Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a small bowl and rub evenly over the entire roast.

Sear (optional)

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Sear the pork on all sides until browned, about 2–3 minutes per side. This step adds flavor but can be skipped if short on time.

Slow-cook

Place the seasoned pork in a slow cooker or a heavy oven-safe pot. Pour the apple cider vinegar, stock, and liquid smoke (if using) around the pork (not directly over the seasoning), cover, and cook either: - Slow cooker: low for 8 hours or high for 4–5 hours, until pork shreds easily with a fork. - Oven: preheat to 300°F (150°C), cover tightly with a lid or foil, and roast for 3.5–4 hours, until internal temperature reaches 195–205°F and it pulls apart easily.

Rest and shred

Remove the pork to a cutting board and let rest for 10–15 minutes. Reserve 1/2 cup of the cooking liquid. Using two forks or meat claws, shred the pork into bite-sized strands, discarding any large pieces of fat. Return the shredded pork to the slow cooker or pot and mix with some of the reserved cooking liquid to keep it moist (add more if needed).

While the pork finishes, make the sauce: combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce (if using), and salt in a small saucepan. Heat over medium heat, stirring occasionally, until it simmers. Reduce heat to low and simmer gently for 8–10 minutes to meld flavors. Taste and adjust seasoning (more sugar for sweetness, more vinegar for tang). Remove from heat.

Add the sauce to the shredded pork: spoon 3/4 of the prepared sauce into the shredded pork and stir to combine. Keep the remaining sauce for serving. Warm together on low for 10–15 minutes so the pork absorbs the sauce; add reserved cooking liquid as needed to reach the preferred moisture level.

Toast the buns: preheat a skillet or griddle over medium heat. Spread softened butter on the cut sides of the rolls and toast, buttered side down, until golden and crisp, about 1–2 minutes.

Assemble sandwiches: pile 1/2 to 3/4 cup of the saucy pulled pork onto the bottom half of each bun. Top with about 2–3 tablespoons of coleslaw (more if desired) and optional pickle slices. Spoon additional reserved BBQ sauce over the pork if you like it saucier. Crown with the top bun and press lightly.

Garnish and serve: sprinkle a bit of chopped parsley over the pork for color (optional). Serve immediately with extra sauce on the side.