Pulled Pork Sandwich Recipe
Our award-winning recipe for tender roasted pulled pork, served on a brioche bun.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork Ingredients
Method
Cooking Directions
- 1
Prepare the Pork
In a small bowl, mix together brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the rub.
- 2
Apply the Rub
Rub the spice mixture all over the pork shoulder, ensuring it is well coated. Let it marinate for at least 1 hour or overnight in the refrigerator for best results.
- 3
Slow Roast the Pork
Preheat the oven to 300°F (150°C). Place the pork shoulder in a roasting pan and pour apple cider vinegar over it. Cover the pan with aluminum foil and roast for about 4-5 hours, or until the meat is tender and easily pulled apart with a fork.
- 4
Shred the Pork
Once cooked, remove the pork from the oven and let it rest for 30 minutes. Use two forks to shred the meat into bite-sized pieces.
- 5
Mix with BBQ Sauce
In a large bowl, combine the shredded pork with BBQ sauce, mixing well to ensure the meat is coated evenly.
- 6
Assemble the Sandwich
Toast the brioche buns if desired. Place a generous portion of the pulled pork on the bottom half of each bun, and top with the other half. Serve immediately.
