Pulled Pork Combo Recipe

Prepare the rub and pork

Combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne in a small bowl. Pat pork shoulder dry with paper towels. Rub olive oil all over the pork, then press the spice rub evenly onto the meat, covering all sides. Let sit at room temperature for 30 minutes or refrigerate for up to 4 hours (bring back to room temperature before cooking).

Low-and-slow oven method (recommended)

Preheat oven to 300°F (150°C). Place the seasoned pork into a large roasting pan or Dutch oven, fat side up. Add broth and apple cider vinegar to the pan (these provide moisture). Cover tightly with a lid or foil. Roast for 3 to 4 hours, until internal temperature reaches 195–205°F (90–96°C) and meat pulls apart easily with forks. Check after 2.5 hours; if the top is browning too much, keep covered. For a crispier exterior, remove lid for the last 20–30 minutes.

Alternative: Slow cooker method

Place seasoned pork in a 6-quart slow cooker. Pour broth and apple cider vinegar around (not directly over) the pork. Cook on low for 8–9 hours or high for 5–6 hours, until meat is fork-tender and pulls apart.

Shred and finish

When pork is done, transfer to a large tray and let rest 15 minutes. Reserve 1 cup of cooking juices. Using two forks or meat claws, shred pork into bite-sized pieces, discarding excess fat and bone. Mix in 3/4 cup of reserved juices and 1/2 cup of prepared BBQ sauce (from BBQ Sauce section) to moisten and flavor; add more juices or sauce to taste. Keep warm until serving.

While pork cooks or during the last hour, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, minced garlic, hot sauce and salt in a small saucepan. Bring to a gentle simmer over medium heat, stir to dissolve sugar, then reduce heat to low and simmer 8–10 minutes, stirring occasionally, until sauce thickens slightly and flavors meld. Taste and adjust salt, sugar or hot sauce as desired. Remove from heat and let cool slightly before using. Reserve at least 1/2 cup to toss with shredded pork and extra for serving.

Make the dressing

In a medium bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt and black pepper until smooth and slightly loose. Adjust acidity or sweetness to taste.

Assemble slaw

Toss the green cabbage, red cabbage and shredded carrot in a large bowl. Pour the dressing over the vegetables and toss thoroughly to coat. Refrigerate for at least 30 minutes to let flavors marry. Taste before serving and adjust seasoning if needed.

Split buns and butter cut sides lightly. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes per side, or use a broiler for 30–60 seconds. Pile a generous portion of pulled pork onto the bottom bun, spoon extra BBQ sauce over the pork if desired, add a scoop of creamy coleslaw on top (or serve coleslaw on the side), and garnish with sliced pickles. Close sandwich and serve immediately. Makes 6 sandwiches.