Pulled Pork Sandwich Recipe

Trim and dry

Pat the pork shoulder dry with paper towels. Trim any excessive fat, leaving a thin fat cap for flavor.

Make rub

In a small bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder and cayenne pepper. Mix until uniform.

Apply rub

Rub the pork all over with olive oil, then press the dry rub onto the meat so it adheres evenly. Let rest 30 minutes at room temperature or refrigerate up to overnight covered.

Prepare braising pan

Preheat oven to 300°F (150°C). In a Dutch oven or large ovenproof pot, arrange the quartered onion and bay leaves on the bottom. Pour in stock, apple cider vinegar, apple juice and Worcestershire sauce and bring to a simmer on the stovetop.

Sear pork

Heat a large skillet over medium-high heat. Sear the rubbed pork shoulder on all sides until well browned, about 3-4 minutes per side. Transfer the pork to the Dutch oven, nestling it into the braising liquid and onions. The liquid should come up about 1–1.5 inches on the meat; add a splash of water if needed.

Braise

Cover the Dutch oven with a tight-fitting lid and place in the preheated oven. Braise for 3 to 4 hours, or until the pork easily pulls apart with a fork and internal temperature reaches about 195–205°F (90–96°C). Check after 2.5 hours; if liquid is low, add 1/2 cup hot water or stock.

Rest

Remove the pork from the oven and transfer to a cutting board or bowl. Let rest, covered loosely with foil, for 20 minutes. Reserve the braising liquid and onions.

Shred pork

Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any very large chunks of fat. Skim any fat from the reserved braising liquid with a spoon.

Combine with braising liquid

Add 1/2 to 1 cup of the reserved braising liquid to the shredded pork to keep it moist and flavorful. Start with 1/2 cup; add more if you want a saucier texture.

Make sauce

In a small saucepan over medium heat combine the barbecue sauce, 2 tablespoons brown sugar and 1 tablespoon apple cider vinegar. Stir until simmering and sugar dissolves; add hot sauce if using. Taste and adjust sweetness or acidity.

Mix sauce into pork

Pour desired amount of warmed barbecue sauce over the shredded pork and stir to combine. Reserve some sauce for serving on the side.

Toast buns

Spread softened butter on cut sides of the buns. Toast in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes per side.

Build sandwiches

Place a generous portion (about 1/2 to 3/4 cup) of sauced pulled pork on the bottom bun. Top with a spoonful of pickles and about 1/3 cup coleslaw if desired. Add top bun.

Serve

Serve immediately with extra barbecue sauce on the side and remaining coleslaw. Leftover pork keeps in the refrigerator up to 4 days or can be frozen for 3 months.