Pulled Pork Sandwich Recipe

Prep and Season

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, and ground cumin. Rub olive oil over the pork, then evenly massage the dry rub all over the roast, making sure to get into any crevices. Let rest at room temperature for 30 minutes or refrigerate up to overnight (bring to room temperature before cooking).

Braise (Oven or Slow Cooker)

Oven method: Preheat oven to 300°F (150°C). Place the pork in a Dutch oven or heavy roasting pan. Pour 1 cup chicken or beef broth and 1/2 cup apple cider vinegar around (not over) the pork. Cover tightly with a lid or foil and braise in the oven for 3 to 4 hours, until the meat is fork-tender and easily pulls apart. Slow cooker method: Place pork in slow cooker, add broth and vinegar, cover and cook on low for 8 hours or high for 4-5 hours until fork-tender.

Rest and Shred

Remove pork to a cutting board and let rest for 10-15 minutes. Using two forks or meat claws, shred the pork into bite-sized strands, discarding excess fat and the bone (if present). Reserve any braising liquid.

Moisten and Keep Warm

If the shredded pork seems dry, skim fat from the reserved braising liquid and stir a few tablespoons into the shredded meat to moisten. Keep pork warm in a low oven (200°F / 95°C) or in the slow cooker on warm while you make the BBQ sauce and assemble sandwiches.

Combine the ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, hot sauce (if using), salt, and black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently. Reduce heat to low and simmer 8–12 minutes to meld flavors and thicken slightly. Taste and adjust seasoning—add more sugar for sweetness, vinegar for tang, or hot sauce for heat.

Pour about 3/4 to 1 cup of the warm BBQ sauce over the shredded pork and toss to coat. Reserve additional sauce to serve at the table.

Toast buns: Heat a skillet or griddle over medium heat. Spread butter on cut sides of each bun and toast, butter-side down, until golden, about 1–2 minutes. Alternatively, toast under the broiler 1–2 minutes, watching carefully.

Assemble sandwiches: Pile approximately 1/2 cup (about 3–4 oz) of the sauced pulled pork onto the bottom half of each bun. Top with about 1/3 cup coleslaw for crunch and tang. Add pickles if using. Place the top bun and press lightly.

Serve: Serve immediately with extra BBQ sauce on the side. Leftover pulled pork will keep in the refrigerator for 3–4 days and reheats well in a covered pan with a splash of broth or in the microwave.