Pulled Pork Sandwich Recipe
Tender and smokey pulled pork topped with pickled red onions
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Ingredients
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Pulled Pork
Pickled Red Onions
Sandwich Assembly & Condiments
Method
Pulled Pork
- 1
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 to create a uniform dry rub.
- 2
Season pork
Pat the pork shoulder dry with paper towels. Rub the olive oil evenly over the surface, then massage the dry rub into the pork, ensuring all sides are well coated. Let rest at room temperature for 30 minutes or refrigerate up to overnight for more flavor (bring to room temperature before cooking).
- 3
Sear (optional)
Preheat a large Dutch oven or heavy ovenproof pot over medium-high heat. When hot, sear the pork on all sides 3–4 minutes per side until a deep brown crust forms. This step adds flavor but can be skipped if short on time.
- 4
Braise the pork
Preheat oven to 150°C (300°F). Place the seared pork in the pot. In a bowl whisk together apple cider vinegar, stock and yellow mustard and pour around the pork (do not pour over the seasoned surface to preserve the crust). Add enough liquid to come up about ¼–⅓ of the way up the pork. Cover tightly with a lid or foil and transfer to the oven. Cook for 3.5–4 hours until the pork is fork-tender and easily pulls apart. Check once halfway; if the pan looks dry add another 60–120 ml stock or water.
- 5
Rest and shred
Remove the pork from the oven and transfer to a cutting board or large bowl. Let rest 15–20 minutes. Use two forks or meat claws to shred the pork, discarding excess fat and any large bone. Reserve cooking juices.
- 6
Finish the pork
Skim off excess fat from the reserved cooking liquid and spoon some of the liquid over the shredded pork to keep it moist (start with 60–100 ml). Stir in about two-thirds of the barbecue sauce (adjust to taste). Taste and season with a little additional salt or pepper if needed. Keep warm until assembly; you can briefly simmer shredded pork in a saucepan with extra sauce over low heat to meld flavors.
Pickled Red Onions
- 7
Slice the onion
Peel the red onion and slice it thinly into rings or half-moons for easy piling on sandwiches.
- 8
Make the pickling brine
In a small saucepan combine apple cider vinegar, water, granulated sugar, kosher salt, whole peppercorns and red pepper flakes (if using). Heat just until the sugar and salt dissolve and the mixture is warm (do not need to boil). Remove from heat.
- 9
Pickle the onions
Place the sliced onions in a heatproof jar or bowl and pour the warm brine over them, pressing the onions down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. For best flavor, refrigerate 2 hours to overnight. Onions will keep in the fridge up to 2 weeks.
Sandwich Assembly & Condiments
- 10
- 11
Assemble sandwiches
Place a generous portion of warm pulled pork on the bottom bun (about 125–150 g per sandwich). Spoon additional barbecue sauce over the pork if desired. Top with a few tablespoons of pickled red onions and a scoop of coleslaw if using. Cap with the top bun.
- 12
Serve
Serve the sandwiches immediately while warm. Provide extra barbecue sauce and pickled onions on the side. Leftover pulled pork can be refrigerated up to 4 days or frozen for longer storage.