Pulled Pork Sandwich Recipe

Prep and rub

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, cumin, and chili powder. Rub olive oil over the pork, then massage the dry rub all over the pork, pressing it into folds and seams. Let rest at room temperature for 30 minutes or refrigerate up to overnight (if refrigerating, bring to room temperature for 30 minutes before cooking).

Sear (optional)

Preheat a large Dutch oven or heavy ovenproof pot over medium-high heat. When hot, add 1 tablespoon oil. Sear the pork on all sides until nicely browned, about 3–4 minutes per side. This step builds flavor but can be omitted if short on time.

Braise

Preheat the oven to 300°F (150°C). Place the seared pork in the pot. Pour in the chicken or vegetable stock and apple cider vinegar, and add the mustard. The liquid should come up about 1–2 inches on the sides of the pork but not cover the rub. Bring to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer to the preheated oven. Braise until the pork is fork-tender and easily pulls apart, about 3 to 4 hours (time depends on size and bone-in vs boneless). Check at 2½ hours; if the liquid is evaporating too quickly, add a splash more stock or water.

Rest and shred

Remove the pot from the oven. Transfer the pork to a cutting board and let rest for 10–15 minutes. Use two forks or meat claws to shred the pork into bite-sized strands, discarding excess fat and the bone if used. Reserve the braising liquid.

Adjust moisture

Skim any excess fat from the reserved braising liquid, then spoon or strain about 1/2 to 1 cup of the liquid into the shredded pork to moisten it. Toss gently to combine. If you prefer saucier pulled pork, add more braising liquid or prepared barbecue sauce (see next section).

While the pork rests, make the quick barbecue sauce. In a small saucepan combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce (if using), smoked paprika, and salt. Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 6–8 minutes until slightly thickened. Taste and adjust seasoning (add more vinegar for tang, sugar for sweetness, or hot sauce for heat). If you want a thinner sauce, add 1–2 tablespoons water.

Mix with pork: Add 1/2 to 1 cup of the finished barbecue sauce to the shredded pork and toss to coat. Reserve additional sauce for serving on the side. Heat the sauced pork over low in the pot or a skillet for 5–8 minutes to meld flavors, adding a splash of braising liquid if needed to reach desired moisture.

Toast the buns: Preheat a skillet or griddle over medium heat. Spread butter on the cut sides of buns and toast cut-side down until golden and crisp, about 1–2 minutes.

Assemble sandwiches: Pile 1/2 to 3/4 cup (adjust to preference) of the sauced pulled pork onto the bottom half of each toasted bun. Top with about 1/2 cup of coleslaw per sandwich for crunch and acidity, then add 2 pickle slices. Place the top bun and press gently.

Serve: Serve immediately with extra barbecue sauce on the side. Leftover pulled pork keeps in an airtight container in the refrigerator for up to 4 days or freezes well for up to 3 months.