Pulled Pork Sandwich Recipe

Trim and season

Trim any excessive external fat from the pork shoulder, leaving some fat for flavor. Pat the meat dry with paper towels. Rub the entire shoulder with yellow mustard to help the dry rub adhere. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, and chili powder. Rub the spice mixture all over the pork, pressing it into the surface.

Sear (optional)

If you prefer a deeper exterior flavor, heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Sear the pork on all sides until browned, about 3–4 minutes per side. This step is optional but recommended.

Slow-cook

Place the seasoned pork shoulder into a slow cooker or a deep oven-safe pot. Add apple cider vinegar and chicken broth (or water) to the bottom of the cooker. Add liquid smoke if using. Cover and cook on LOW in a slow cooker for 8–9 hours or on HIGH for 4–5 hours until the meat is fork-tender and pulls apart easily. If using an oven, preheat to 300°F (150°C), cover tightly with a lid or foil, and roast for 4–6 hours until tender.

Rest and pull

Remove the pork to a large rimmed cutting board or bowl and let it rest for 10–15 minutes so juices redistribute. Use two forks or meat claws to shred the pork into bite-sized strands, removing and discarding any large pieces of fat or connective tissue.

Moisten and season

Spoon 1/2 to 1 cup of the cooking liquid from the slow cooker (or pan juices) over the shredded pork and toss to combine. Taste and adjust seasoning with extra salt, pepper, or a splash of apple cider vinegar if desired.

While the pork finishes, make the quick barbecue sauce. In a small saucepan over medium-low heat combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce (if using), salt and pepper. Stir and simmer gently for 5–7 minutes until flavors meld and sauce thickens slightly. Remove from heat.

Mix desired amount of the sauce into the shredded pork (about 1 to 1 1/2 cups sauce for 4 lbs of pork) to coat. Reserve extra sauce for serving.

Toast the buns: Heat a skillet or griddle over medium heat. Butter the inside faces of each bun and toast them butter-side down until golden brown, about 1–2 minutes.

Assemble sandwiches: Pile a generous portion (about 1/2 to 3/4 cup) of sauced pulled pork on the bottom bun. Top with pickles and a scoop (about 1/4 to 1/2 cup) of coleslaw if using. Spoon extra barbecue sauce as desired. Place the top bun on the sandwich and garnish with chopped parsley or chives if desired.

Serve: Serve the sandwiches warm with reserved sauce on the side and optional sides such as fries, potato salad, or extra coleslaw.