Pulled Pork Sandwich Recipe

Prepare and Season Pork

Pat the pork shoulder dry with paper towels. Mix kosher salt, black pepper, smoked paprika, garlic powder, and brown sugar in a small bowl. Rub the spice mixture all over the pork, pressing to adhere.

Sear (optional)

Heat 1 tablespoon olive oil in a large ovenproof Dutch oven or heavy pot over medium-high heat. Brown the pork 3–4 minutes per side until a golden crust forms. This step adds flavor but can be skipped if short on time.

Braise

Add apple cider vinegar and broth to the pot, scraping any browned bits from the bottom. Cover and transfer to a 300°F (150°C) oven, or reduce heat to low if using the stovetop. Cook until the pork is very tender and pulls apart easily, about 3 to 4 hours in the oven (stovetop: 4 to 5 hours). Check after 2 hours and add a splash of water or more broth if liquid is low.

Shred and Finish

Remove the pork to a cutting board and let rest 10 minutes. Using two forks or meat claws, shred the pork into bite-size pieces, discarding excessive fat. Skim and discard any excess fat from the cooking liquid, then return about 1/2 to 1 cup of the liquid to the shredded pork to keep it moist and flavorful. Taste and adjust salt and pepper.

Make the sauce while the pork is braising or during the final hour. In a small saucepan over medium heat, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, minced garlic, smoked paprika, red pepper flakes (if using), water, salt, and pepper.

Bring to a gentle simmer, stirring occasionally. Reduce heat to low and simmer 8–10 minutes until slightly thickened and garlic is softened. Taste and adjust seasoning—add more vinegar for tang, sugar for sweetness, or red pepper flakes for heat.

Reserve about 1/2 cup of sauce to brush on buns and 3/4 to 1 cup to toss with the shredded pork. Combine the chosen amount with the shredded pork and toss gently to coat. Keep additional sauce on the side for serving.

Preheat broiler (or oven to 425°F/220°C). Split sandwich rolls and lightly spread the cut sides with softened butter.

Place rolls cut-side-up on a baking sheet. Brush the tops (inside) lightly with reserved BBQ garlic sauce for extra flavor. Toast under the broiler 1–2 minutes until golden—watch closely to avoid burning.

Pile 4 to 6 ounces (about 1/2 cup loosely packed) of sauced pulled pork on the bottom half of each roll. Sprinkle about 1/4 cup shredded mozzarella over the pork, then place one slice of kosher cheddar (or the kosher-friendly sliced cheese) on top. Return the open sandwiches to the broiler or oven and heat just until cheese melts, about 1–2 minutes.

Remove from oven. Top with pickles or a scoop of cole slaw if using. Close sandwiches, serve immediately with extra BBQ garlic sauce on the side.