Method

Pulled Pork

Prepare the rub

In a small bowl combine kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder, ground cumin, and chili powder. Mix thoroughly so there are no clumps.

Trim and season pork

Pat the pork shoulder dry with paper towels. Trim any excessive loose fat but leave a thin fat cap for flavor. Rub the yellow mustard evenly over the exterior of the pork (it helps the rub adhere). Generously apply the dry rub all over the pork, pressing it into the meat so it forms an even coating.

Sear (optional)

If desired for extra color, heat 1-2 tablespoons neutral oil in a heavy skillet over medium-high heat. Sear the pork on all sides until browned, about 2-3 minutes per side. This step is optional if you prefer to skip.

Slow-cook

Place the seasoned pork into a slow cooker (or a Dutch oven if using the oven). Add the apple cider vinegar, chicken broth (or water), and Worcestershire sauce to the bottom of the cooker (not directly on top of the rub). Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, until the pork is fork-tender and pulls apart easily. If using an oven in a covered Dutch oven, roast at 300°F (150°C) for 4-5 hours.

Rest and shred

When the pork is done, transfer it to a large rimmed dish or cutting board. Reserve about 1/2 cup of the cooking liquid. Let the pork rest for 10-15 minutes (this makes shredding easier). Using two forks or meat claws, shred the pork into bite-sized strands, discarding any large pieces of fat or bone. Mix in a few tablespoons of the reserved cooking liquid to keep the meat moist.

BBQ Sauce & Finishing

Combine sauce

Pour the shredded pork into a wide pan or back into the slow cooker on warm. Add 1 cup of your favorite BBQ sauce and stir to coat. Taste and adjust: if you want more tang, add 1 tablespoon apple cider vinegar; for more sweetness add up to 1 tablespoon brown sugar; for heat add hot sauce to taste. Warm gently over low heat for 10-15 minutes so the flavors meld and the sauce thickens slightly.

Adjust consistency

If the sauce becomes too thick, loosen with a splash (1-2 tablespoons) of reserved cooking liquid or water. If it’s too thin, simmer uncovered for a few minutes to reduce. Keep warm until ready to assemble sandwiches.

Sandwiches & Toppings

Toast buns

Butter the cut sides of the buns lightly. In a skillet over medium heat or on a griddle, toast the buns butter-side down until golden brown, about 1-2 minutes. Alternatively, toast under a broiler for 1-2 minutes, watching carefully to avoid burning.

Assemble sandwiches

Pile about 1/2 cup to 3/4 cup (adjust to preference) of BBQ pulled pork onto the bottom half of each toasted bun. Spoon a little extra sauce over the meat if desired. Top with about 1/2 cup of coleslaw (or to taste) and a few pickle slices. Cap with the top bun and press gently.

Serve

Serve the pulled pork sandwiches immediately while warm, with extra BBQ sauce on the side and remaining coleslaw or pickles as accompaniments.

Bbq Pulled Pork Sandwich Recipe