Pulled Pork Sandwich Recipe

Prep

Trim excess large pieces of fat from the pork shoulder and pat dry. Slice the yellow onion into rings or wedges. Mince garlic.

Season

In a small bowl combine brown sugar, smoked paprika, chili powder, ground cumin, kosher salt, and black pepper. Rub the seasoning evenly over the pork shoulder.

Sear

Heat 1 tablespoon vegetable oil in a large heavy-bottomed skillet over medium-high heat. Sear the pork 3-4 minutes per side until nicely browned (this adds flavor but is optional if using a slow cooker). Transfer pork to a slow cooker or a heavy ovenproof pot.

Cook

Add sliced onion, minced garlic, 1 cup broth and 2 tablespoons apple cider vinegar around the pork. 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 about 3.5–4 hours, until pork is fork-tender and pulls apart easily.

Shred & Finish

Remove pork to a cutting board and use two forks to pull into shreds. Skim and discard excess fat from cooking liquid. Return shredded pork to the pot or slow cooker, add 1/2 cup barbecue sauce and stir to coat. Cook on low 15–20 minutes to marry flavors. Taste and adjust salt/pepper or more vinegar for brightness if needed.

Toast buns: spread a small amount of butter on cut sides of buns. Toast in a skillet over medium heat or under a broiler until golden, about 1–2 minutes per side.

Place a lettuce leaf on the bottom half of each bun. Top with a generous portion (about 1/2 cup) of pulled pork. Add one slice of cheddar cheese on the warm pork so it softens slightly. Top with a few thin slices of red onion and two pickle slices. Add an extra drizzle of barbecue sauce if desired. Close sandwich with top bun and serve immediately.

Prep Potatoes

Preheat oven to 425°F (220°C) if roasting. Wash and peel (optional) potatoes. Cut into 1/4–1/2-inch fries. Soak cut fries in cold water for 20–30 minutes to remove excess starch, then drain and pat thoroughly dry with kitchen towels.

Roast or Fry

Roasting method (recommended): Toss dried fries with 2 tablespoons oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon paprika. Spread in a single layer on a baking sheet lined with parchment. Roast 25–30 minutes, flipping once halfway, until golden and crisp. Frying method: heat oil in a deep pot to 350°F (175°C) and fry in batches 3–5 minutes until golden. Drain on paper towels and season immediately with salt and pepper.

Serve

Portion fries alongside the pulled pork sandwiches. Offer extra pickles or barbecue sauce on the side.