Pulled Pork Beef Sandwich Recipe

Prepare the pork

Pat the pork shoulder dry with paper towels. Combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, and chili powder in a small bowl. Rub the spice mixture evenly over the entire pork shoulder. Let rest at room temperature for 20 minutes (or refrigerate up to overnight for deeper flavor).

Sear the pork

Heat olive oil in a heavy Dutch oven or large oven-safe pot over medium-high heat until shimmering. Sear the pork on all sides, about 3–4 minutes per side, until a deep golden-brown crust forms. Use tongs to turn carefully.

Braise

Add beef bone broth, apple cider vinegar, and Worcestershire sauce to the pot. Bring the liquid to a simmer, then cover with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C). Braise for 2.5–3 hours, or until the pork is fall-apart tender and an instant-read thermometer registers ~195–205°F in the thickest part.

Shred and finish

Remove pork from the oven and transfer to a cutting board or large bowl. Reserve 1/2 cup of braising liquid. Using two forks or meat claws, shred the pork into bite-sized pieces. Stir in 1/2–3/4 cup of the reserved braising liquid and 1/2 cup of the BBQ sauce to moisten and flavor the meat. Taste and adjust seasoning; add more BBQ sauce if you prefer a saucier result.

Warm the beef

If using thinly sliced roast beef, warm it gently in a small saucepan with the beef au jus or reserved cooking liquid over low heat until just warmed through (about 3–5 minutes). Keep the beef and jus warm on the lowest heat or covered until assembly.

If you have leftover cooked roast beef that is thicker, slice thinly against the grain and warm in the jus until tender. Reserve jus for dipping or to drizzle on the sandwich.

If using store-bought sauce, stir in the optional hot sauce to taste. If you prefer to make a quick sauce from scratch: combine 1 cup ketchup, 2 tbs brown sugar, 1 tbs apple cider vinegar, 1 tsp Worcestershire, 1 tsp smoked paprika, salt and pepper to taste; simmer 5 minutes. Use 1/2 cup to 3/4 cup in the pulled pork and reserve the remainder for serving.

Toast the buns

Spread softened butter on the cut sides of the sandwich rolls. Toast in a skillet over medium heat or under a broiler until golden and lightly crisp, about 1–2 minutes per side. Keep warm.

Assemble sandwiches

Divide the pulled pork evenly among the 4 buns (about 1/2 lb pork per sandwich if making 4). Pile a portion of warmed roast beef on top of the pulled pork (about 2 oz per sandwich). Spoon a little extra warm au jus over the beef if desired for a moist, beefy finish. Top with a heaping 1/4 cup coleslaw per sandwich and two pickle slices. Sprinkle chopped cilantro or parsley over the slaw if using.

Close the buns and press gently. Serve immediately with extra BBQ sauce and reserved au jus for dipping.

Taste for final seasoning. If the slaw needs seasoning, add up to 1/2 tsp salt and 1/4 tsp pepper and toss. Serve each sandwich with a small ramekin of warm au jus and extra BBQ sauce on the side.