Pulled Pork Sandwich Recipe

Prepare the rub

In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin and chili powder. Mix thoroughly until uniform.

Season pork

Pat the 3 lb pork shoulder dry with paper towels. Rub the vegetable oil over the surface, then massage the dry rub all over the pork, covering all sides and into any crevices. Let rest 20–30 minutes at room temperature (or refrigerate up to overnight, tightly wrapped).

Sear (optional)

Preheat a Dutch oven or heavy ovenproof pot over medium-high heat. When hot, add 1 tbs oil. Sear pork 3–4 minutes per side until brown all over to build flavor. Transfer pork to a plate.

Deglaze and braise

Reduce heat to medium. Add the quartered onion and smashed garlic to the pot and cook 2 minutes to soften. Pour in 1/2 cup apple cider vinegar and 1 cup chicken or pork stock, scraping up browned bits with a wooden spoon. Return the pork to the pot, cover tightly with a lid, and place in a 300°F (150°C) oven.

Cook low and slow

Braise the pork for 3.5–4 hours, or until an instant-read thermometer inserted into the thickest part reads 195–205°F (90–96°C) and the meat pulls apart easily with tongs or forks. Check once at halfway—if liquid is evaporating, add up to 1/2 cup more stock or water.

Rest and shred

Remove the pork to a large cutting board and let rest 15 minutes, loosely tented with foil. Using two forks or meat claws, pull the pork into shreds, discarding large bits of fat and bone. Reserve 1/2–3/4 cup of the braising liquid; skim off fat if desired and mix a few tablespoons into the shredded pork to keep it moist.

While the pork rests, make the sauce: combine ketchup, 1/4 cup apple cider vinegar, 2 tbs brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, hot sauce (if using), salt and pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally. Let simmer 8–10 minutes until slightly thickened. Taste and adjust sweetness, tang or heat. Remove from heat.

Mix sauce with pork: Place shredded pork in a bowl or back in the pot. Pour 3/4 cup of the warm BBQ sauce over the pork and toss to coat. Reserve remaining sauce for serving.

Toast buns: Heat a skillet over medium. Spread softened butter on cut sides of 6 buns and toast buttered sides down until golden, 1–2 minutes. Keep warm.

Assemble sandwiches: Pile about 1/2 cup shredded BBQ pork per bun bottom (adjust to preference). Top with 2–3 tablespoons coleslaw, a few pickle slices if using, and a spoonful of reserved BBQ sauce. Cap with top bun.

Serve: Serve immediately with extra sauce on the side and remaining coleslaw. Leftover pork keeps in an airtight container up to 4 days (reheat gently with a splash of stock or sauce).