Pulled Pork Bbq Sandwich Recipe

Prepare rub and pork

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, and cumin. Rub the mustard evenly over the pork, then massage the dry rub mixture all over the pork, coating thoroughly. Let rest at room temperature 30 minutes or refrigerate up to overnight.

Sear (optional)

Preheat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon neutral oil. When shimmering, sear the pork on all sides until browned, about 3–4 minutes per side. This step adds flavor but can be skipped if using a slow cooker.

Braise

Lower heat to medium. Add apple cider vinegar, chicken/pork stock, and liquid smoke (if using) to the pot. Cover and transfer to a 300°F (150°C) oven and braise until the pork is fork-tender and falls apart, about 3 to 4 hours depending on size. Alternatively, place the prepared pork and liquids in a slow cooker and cook on low for 8 hours or high for 4–5 hours.

Shred and finish

Carefully remove pork to a cutting board or large bowl. Use two forks to shred the meat, discarding large pieces of fat and the bone if present. Skim fat from the braising liquid; reserve about 1/2 cup of the cooking liquid and mix into the shredded pork to keep it moist. Taste and adjust seasoning with salt and pepper. If you like a sweeter or saucier pork, add 1/2 to 3/4 cup of the prepared BBQ sauce (see next section) and stir to combine.

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, minced garlic, hot sauce (if using), and salt in a small saucepan over medium heat. Bring to a gentle simmer, stir to dissolve sugar, then reduce heat to low and simmer 8–10 minutes until slightly thickened. Taste and adjust sweetness, acidity, or heat. Cool slightly before tossing with pork or serving on the side.

Toast buns

Split buns and spread a thin layer of softened butter on cut sides. Toast in a skillet over medium heat or under a broiler until golden, about 1–2 minutes per side. Keep warm.

Assemble sandwiches

Place a generous portion (about 1/2 cup) of pulled pork on the bottom half of each bun. Spoon additional BBQ sauce over the pork if desired. Top with 2–3 tablespoons coleslaw and a few pickle slices. Close with the top bun and sprinkle chopped parsley, if using.

Serve immediately with extra BBQ sauce on the side and any additional coleslaw or pickles. Leftover pork keeps well refrigerated up to 4 days or frozen up to 3 months.