Pulled Pork Sandwiches Recipe

Prepare pork and rub

Trim excess hard fat from the pork shoulder, leaving a thin layer for moisture. Pat dry with paper towels. Rub the pork all over with the yellow mustard to act as a binder.

In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and ground cumin. Rub the spice mix evenly over the entire pork shoulder, pressing it into the surface.

If using a smoker: preheat smoker to 225°F (107°C) and add hickory or apple wood chips according to manufacturer instructions. If using an oven: preheat oven to 300°F (150°C) and place a rack in a roasting pan. If not smoking, brush pork with 1 tsp liquid smoke mixed into the apple juice to mimic smoke flavor.

Place the pork on the smoker grate or on the rack in the roasting pan fat side up. Insert a probe thermometer into the thickest part of the shoulder, avoiding bone. For smoker: smoke at 225°F until internal temperature reaches 165°F (about 4–6 hours depending on size). For oven: cook at 300°F until internal temp reaches 165°F (about 3.5–5 hours).

Every hour after the first 2 hours, spritz the pork with apple juice. Mix apple cider vinegar and water (mop) and brush lightly on the surface every 60–90 minutes to keep a moist exterior and help bark form.

Once internal temp hits 165°F, wrap the pork tightly in foil, adding a small splash (2–3 tbs) of apple juice into the foil packet to create steam. Return to smoker/oven and continue cooking until the internal temperature reaches 200–205°F (about 1.5–3 more hours).

When the pork reaches 200–205°F, remove from heat and let rest, still wrapped, for at least 30 minutes (up to 1 hour). Unwrap and use two forks or meat claws to pull the pork into shreds. Discard excess fat and bone.

Mix pulled pork with 1 to 1 1/2 cups barbecue sauce to taste. Keep warm until serving. Reserve extra sauce for passing at the table.

Toast buns lightly on a grill or in a toaster oven just before serving.

In a large bowl combine mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, kosher salt, and black pepper. Whisk until smooth and slightly glossy.

Add shredded green cabbage, shredded red cabbage, and shredded carrot to the dressing. Toss thoroughly to coat all vegetables evenly.

Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or sugar if desired. Cover and refrigerate at least 1 hour before serving to meld flavors. Stir again before plating.

Place potato pieces in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes. Drain and let cool slightly.

While potatoes cook, place eggs in a small saucepan, cover with cold water, bring to a gentle boil, then remove from heat and let sit covered for 10 minutes. Drain, cool in ice water, peel, and chop coarsely.

In a large mixing bowl combine mayonnaise, Dijon mustard, white wine vinegar, kosher salt, and black pepper. Stir to combine. Add diced celery, diced red onion, and chopped parsley.

Add warm (not hot) potatoes and chopped eggs to the dressing. Gently fold until evenly coated, taking care not to mash the potatoes. Taste and adjust salt and pepper. Chill at least 1 hour before serving to let flavors meld.

Arrange store-bought chocolate chip cookies and fudge brownies on a platter. If desired, warm brownies briefly in a 300°F (150°C) oven for 5 minutes before serving to refresh texture. No further preparation required.

Bring 8 cups of water to a boil. Remove from heat and add the black tea bags. Steep for 5 minutes for a robust brew, or 3 minutes for milder flavor.

Remove tea bags, stir in 1 cup granulated sugar while the tea is still warm until fully dissolved. Let tea cool to room temperature, then transfer to a pitcher and refrigerate until cold.

To serve, fill glasses with ice, pour sweet tea over ice, and garnish with lemon slices if desired.