Pulled Pork Sandwich Recipe

Prepare the pork and rub

Pat the pork shoulder dry with paper towels. Trim excess exterior fat if there are very large thick caps, leaving about a thin layer for flavor. Combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder and dry mustard in a small bowl. Rub the spice mixture all over the pork, pressing so it adheres and coating all sides. Let rest at room temperature for 30 minutes or refrigerate up to overnight (bring to room temp before cooking).

Make braising liquid

In a bowl or measuring cup combine apple cider vinegar, apple juice, chicken or pork stock, Worcestershire sauce and hot sauce. Stir to combine. This liquid will keep the pork moist and add flavor during slow cooking.

Slow-cook the pork

Preheat oven to 150°C (300°F). Place the rubbed pork shoulder in a large Dutch oven or deep roasting pan, fat side up. Pour the braising liquid into the pan around the pork (not over the rubbed top to avoid washing off the rub). Cover tightly with a lid or foil. Roast in the oven for 4 to 5 hours, or until the internal temperature reaches 95°C (203°F) and the meat is falling-apart tender. Check after 3 hours: if liquid has mostly evaporated, add 60–120 ml more stock or water. Alternatively you can cook in a slow cooker on low for 8–9 hours or high for 5–6 hours, adding the braising liquid before cooking.

Rest and shred

When done, transfer pork to a large tray or cutting board and tent with foil. Let rest for 20 minutes. Reserve the cooking liquid in the pan and skim off excess fat if desired. Using two forks or meat claws, shred the pork into bite-sized pieces. Toss shredded pork with 1/2 to 1 cup of the reserved braising juices and 1/2 cup of barbecue sauce to moisten and season; add more sauce to taste.

Prepare buns

Split the buns and butter the cut sides with the unsalted butter. Place buns on a sheet pan cut-side up and toast in the oven at 190°C (375°F) for 5–7 minutes or until golden and slightly crisp. Alternatively, toast in a skillet over medium heat until browned.

Assemble sandwiches

Pile about 200–250 g (roughly 3/4 to 1 cup) of the shredded pulled pork onto the bottom half of each bun. Spoon additional barbecue sauce over the pork if desired. Top with about 1/2 cup of coleslaw per sandwich and add pickles if using. Season with salt and freshly ground pepper to taste. Cap with the top bun.

Serve

Serve the pulled pork sandwiches immediately while warm with extra barbecue sauce on the side and any preferred sides such as fries, potato salad or extra coleslaw.