Pork Sandwich Recipe

Prep pork and rub

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, and onion powder. Rub the spice mixture all over the pork, pressing to adhere.

Sear (optional)

Heat vegetable oil in a large heavy skillet over medium-high heat until shimmering. Sear the pork 2–3 minutes per side until browned all over to deepen flavor. Transfer pork to a slow cooker or an ovenproof pot.

Braise

Pour chicken broth and 2 tablespoons apple cider vinegar into the slow cooker or pot. Cover and cook: slow cooker on low for 8 hours (or high 4–5 hours), or in a 300°F (150°C) oven covered for 3–4 hours, until pork easily pulls apart with tongs.

Shred and finish

Remove pork to a cutting board and let rest 10 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any large pieces of excess fat. Skim off and reserve cooking liquid; spoon 1/3–1/2 cup back into shredded pork to keep moist. Stir in 3 tablespoons barbecue sauce and taste; add more sauce, salt or pepper as desired.

Make slaw dressing

In a medium bowl whisk together mayonnaise, 1 1/2 tablespoons apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and black pepper until smooth and well combined.

Toss slaw

In a large bowl combine shredded green and red cabbage, grated carrot, and sliced red onion. Pour the dressing over the vegetables and toss thoroughly to coat. Taste and adjust seasoning (more vinegar for tang, sugar for sweetness, or salt). Refrigerate at least 20 minutes to meld flavors; the slaw can be made up to 24 hours ahead and kept chilled.

Toast buns

Split the sandwich rolls and spread the insides lightly with softened butter. Toast cut-side down in a skillet over medium heat until golden and crisp, about 1–2 minutes per side. Alternatively, toast under a broiler for 1–2 minutes, watching closely.

Build sandwiches

Pile a generous portion (about 4–5 oz) of warm pulled pork onto the bottom bun. Spoon a little extra barbecue sauce over the pork if desired. Top the pork with a large scoop of extra slaw (about 1/2 to 3/4 cup per sandwich for 'extra slaw'). Close with the top bun.

Serve

Serve immediately while pork is warm and buns are crisp. Provide napkins — these sandwiches are juicy and dressed with extra slaw. Leftover pulled pork keeps well refrigerated up to 4 days; reheat gently with a splash of broth.