Pulled Pork Sandwich Recipe

Prepare the pork

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

Make the rub

In a small bowl combine brown sugar, smoked paprika, ground cumin, chili powder, kosher salt, and black pepper. Rub the olive oil over the pork, then massage the dry rub all over the meat, coating evenly.

Sear (optional)

Heat a large skillet over medium-high heat. When hot, add a little oil and sear the pork on all sides until browned (2–3 minutes per side). This step adds flavor but can be skipped if short on time.

Cook low and slow

Place the sliced onion and whole garlic cloves in the bottom of a slow cooker or a heavy ovenproof pot. Add the pork on top. Pour 1 cup broth and 1 tablespoon apple cider vinegar around the pork (not directly over the rub to avoid washing it off). Cover and cook: Slow cooker on low for 8 hours (or high for 4–5 hours), or in a 300°F (150°C) oven covered for 3.5–4 hours, until pork registers at least 195°F (90°C) and shreds easily with forks.

Shred and finish

Remove pork to a cutting board and let rest 10 minutes. Use two forks to pull the meat into shreds, discarding any large pieces of fat or bone. Strain the cooking liquid into a bowl and skim off excess fat. Reserve 1/2 cup of the strained cooking liquid to moisten the pork. Return shredded pork to the slow cooker or pot, add the reserved cooking liquid and 2 tablespoons of brown sugar (from the rub amount if desired), stir gently and let sit on warm for 10–15 minutes to absorb flavors. Taste and adjust seasoning with salt and pepper if needed.

In a small saucepan over medium-low heat combine ketchup, 1 tablespoon apple cider vinegar, 1 tablespoon brown sugar, Worcestershire sauce, smoked paprika, hot sauce and salt. Whisk together and simmer gently for 5 minutes to meld flavors, stirring occasionally. Taste and adjust sweetness, acidity or heat. Stir the sauce into the shredded pork to coat (start with half the sauce and add more to taste). Reserve remaining sauce for serving.

Toast buns: Lightly butter cut sides of the buns. Heat a skillet over medium heat and toast buttered sides until golden, about 1–2 minutes.

Spread mayonnaise (if using) on the bottom bun. Pile 4–6 ounces (about 1/2 cup) of pulled pork on each bottom bun, spooning extra BBQ sauce from the reserved amount over the meat as desired. Top with 1/3–1/2 cup coleslaw, then crown with the top bun.

Serve immediately with extra BBQ sauce on the side.