Pulled Pork Sandwich Recipe

Prepare rub and pork

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Rub the spice mixture evenly all over the pork, massaging into crevices. If using, scatter sliced onion in the bottom of your slow cooker or roasting pan and place the pork on top.

Cook

Slow cooker method: Pour stock and apple cider vinegar around the pork (not over the seasoned surface). Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the pork is very tender and easily pulls apart with forks. Oven method: Preheat oven to 300°F (150°C). Put pork in a roasting pan with stock and vinegar, cover tightly with foil, and roast for 4–5 hours until fork-tender. For a faster stovetop method, brown the pork in a heavy Dutch oven on all sides over medium-high heat, then add liquids, cover, and simmer very gently for about 3–4 hours until tender.

Shred and sauce

Transfer pork to a large cutting board or bowl and use two forks to pull it into shreds, discarding excess fat as desired. Skim fat from the cooking liquid if necessary. Stir in 1 cup of barbecue sauce into the shredded pork and add a few tablespoons of cooking liquid to reach your preferred moistness and flavor. Taste and adjust with additional salt, pepper, or more barbecue sauce. Keep warm until assembly.

Make the dressing: In a medium bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt and black pepper until smooth.

Combine vegetables: In a large bowl toss shredded green cabbage, red cabbage and grated carrot. Pour the dressing over the vegetables and toss until evenly coated. Let the slaw rest in the refrigerator for at least 20–30 minutes to allow flavors to meld. Taste before serving and adjust seasoning (salt, sugar or vinegar) as needed.

Toast buns: Preheat a skillet or griddle over medium heat. Spread butter on the cut sides of the buns and toast buttered sides until golden and crisp, about 1–2 minutes.

Build sandwiches: Pile about 1/2 cup to 3/4 cup of sauced pulled pork onto the bottom half of each bun (adjust quantity to preference). Top each with 1/3 to 1/2 cup of house slaw. Drizzle extra barbecue sauce on top if desired, then cap with the bun.

Serve: Serve sandwiches warm with extra napkins and any desired sides (fries, pickles). Leftover pulled pork keeps in the refrigerator for 3–4 days; reheat gently with a splash of stock or barbecue sauce to keep moist.