Pulled Pork Sandwich Recipe

Prepare pork and rub

Pat the pork shoulder dry with paper towels. Trim excess exterior fat if there is large thick cap, leaving a thin layer for flavor. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, ground mustard and cayenne. Rub the pork all over with olive oil, then massage the dry rub into the pork, coating evenly. Let rest 20–30 minutes at room temperature, or refrigerate up to overnight covered.

Sear (optional)

Preheat a heavy-bottomed Dutch oven or large oven-safe pot over medium-high heat. Add a splash of oil. Sear the pork 3–4 minutes per side until browned; this step adds flavor but can be skipped if using a slow cooker.

Braise the pork

Lower heat to medium. Add apple cider vinegar, broth and Worcestershire sauce to the pot; scrape up browned bits. Add bay leaves. Bring liquid to a simmer, then cover and transfer to a 300°F (150°C) oven. Cook until internal temperature reaches 195–205°F (90–96°C) and pork is very tender, about 3 to 3½ hours for 3 lb roast. If using a slow cooker: place pork and liquids in slow cooker and cook on low for 8 hours or high for 4–5 hours.

Rest and shred

Remove pork to a cutting board and let rest 15 minutes. Discard bay leaves. Using two forks or meat claws, shred pork into bite-sized strands, removing any large pieces of fat. Reserve 1 cup of the braising liquid; mix some back into shredded pork to keep it moist (start with 1/3 cup, add more as needed).

While pork cooks or during resting, combine ketchup, apple cider vinegar, brown sugar, smoked paprika, Worcestershire sauce, hot sauce (if using) and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring, and cook 5–8 minutes until slightly thickened. Taste and adjust sweetness or acidity. Toss 1 to 1½ cups of the sauce with the shredded pork (reserve remaining sauce for serving).

Heat a large skillet or griddle over medium heat. Butter the cut sides of the buns. Toast buns buttered-side down until golden, 1–2 minutes.

Assemble sandwiches: pile 4–6 oz of sauced pulled pork on the bottom bun, top with a few tablespoons of coleslaw and sliced pickles if using. Spoon extra BBQ sauce over top if desired. Cap with top bun and serve immediately.

Leftovers: store cooled shredded pork and sauce separate in airtight containers up to 4 days in the refrigerator or freeze up to 3 months.