Pulled Pork Sandwich Recipe
Slow-smoked pulled pork on a bun with your choice of sauce.
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Ingredients
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For the Pulled Pork
For Assembly
Method
Preparing the Pulled Pork
- 1
Prepare the Spice Rub
In a small bowl, mix together brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper until well combined.
- 2
Season the Pork Shoulder
Rub the spice mixture all over the pork shoulder, making sure to cover all sides evenly.
- 3
Prepare the Smoker
Preheat your smoker to 225°F (107°C) and add your choice of wood chips for flavor, such as hickory or applewood.
- 4
Smoke the Pork
Place the pork shoulder in the smoker and smoke for about 8-10 hours, or until the internal temperature reaches 195°F (90°C).
- 5
Rest the Pork
Once the pork is done cooking, remove it from the smoker and let it rest for at least 30 minutes before shredding.
- 6
Shred the Pork
Using two forks, shred the pork into bite-sized pieces, discarding any large chunks of fat.
- 7
Mix in Apple Cider Vinegar
In a large bowl, combine the shredded pork with apple cider vinegar and water, mixing well to incorporate.
Assembling the Sandwich
- 8
Prepare the Buns
Lightly toast the buns on the grill or in a toaster until golden brown.
- 9
Add Pulled Pork
Divide the pulled pork mixture evenly among the bottom halves of the toasted buns.
- 10
Top with BBQ Sauce
Drizzle your choice of BBQ sauce over the pulled pork.
- 11
Add Optional Coleslaw
If desired, add a generous scoop of coleslaw on top of the BBQ sauce.
- 12
Complete the Sandwich
Place the top halves of the buns over the filled bottom halves to complete the sandwiches.