Pulled Pork Sandwich Recipe

Prepare the rub and pork

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 and ground cumin. Rub the mixture all over the pork, pressing to adhere. Let sit at room temperature 30 minutes or refrigerate up to overnight for deeper flavor (if refrigerated, bring to room temperature 30–60 minutes before cooking).

Sear pork

Preheat oven to 300°F (150°C). In a large Dutch oven or ovenproof pot heat vegetable oil over medium-high until shimmering. Sear the pork on all sides until well-browned, 3–4 minutes per side. Remove pork and set aside.

Cook low and slow

Reduce heat to medium and add sliced onion to the pot, cook 3–4 minutes until softened. Return pork to the pot. Add chicken or beef stock, apple cider vinegar, and Worcestershire sauce. The liquid should come about 1/3 up the side of the pork — add a bit more stock or water if needed. Cover with a tight-fitting lid and transfer to the oven. Braise until the pork is very tender and forks pull apart easily, 3 to 4 hours (timing depends on size). Alternatively, cook in a slow cooker on low for 6–8 hours.

Shred the pork

Remove pork from the pot and place on a cutting board. Use two forks or meat claws to shred into bite-sized pieces, discarding excess fat and the bone if present. Skim any fat from the braising liquid, then return 1–11/2 cups of cooking liquid to the shredded pork (reserve the rest for another use) and toss to moisten. Taste and adjust seasoning with salt and pepper as needed.

While pork braises (or after), combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, hot sauce (if using) and salt in a small saucepan. Bring to a simmer over medium-low heat, stirring, and simmer 8–10 minutes until slightly thickened and glossy. Taste and adjust balance of sweetness, tang, and heat. If desired, stir half of this sauce into the shredded pork to coat, and reserve the rest for serving.

Toast buns: Spread softened butter on cut sides of buns. Heat a large skillet over medium heat and toast buns, buttered-side down, 1–2 minutes until golden and crisp.

Assemble sandwiches: Pile 4–6 ounces (about 1/2 to 3/4 cup) of shredded pork per bun bottom. Spoon extra barbecue sauce over pork to taste. Top with 2–3 tablespoons coleslaw and pickles if using. Close with bun top and serve immediately.

Storage and reheating: Store leftover pulled pork in an airtight container with a splash of reserved braising liquid or sauce to keep moist; refrigerate up to 4 days. Reheat gently in a skillet over low heat with a splash of stock or sauce, or microwave covered in short intervals until warmed through.