Pulled Pork Sandwich Recipe
House smoked pork with golden BBQ sauce, coleslaw, pickles
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Ingredients
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Smoked Pork
Golden BBQ Sauce
Coleslaw
Quick Pickles
Assembly & Buns
Method
Smoked Pork
- 1
Prepare the rub and pork
Trim excess loose fat from the pork shoulder but leave a thin layer of fat for flavor. In a small bowl combine 3 tbs brown sugar, 2 tbs kosher salt, 1 tbs black pepper, 2 tbs paprika, 1 tsp garlic powder, 1 tsp onion powder and 0.25 tsp cayenne. Pat the pork dry with paper towels, then rub the spice mixture evenly over the entire surface, pressing to adhere. Let sit at room temperature 30 minutes (or refrigerate up to overnight, covered).
- 2
- 3
Smoke the pork
Place the pork shoulder fat-side up on the smoker grate. Smoke at 225°F (107°C) until internal temperature reaches about 160°F (71°C), approximately 3.5–5 hours depending on size. Every hour after the first hour, spritz the pork with a mix of 1 cup apple juice and 0.25 cup apple cider vinegar to maintain moisture and add flavor.
- 4
Wrap and finish
When the pork hits the stall (~150–165°F), tightly wrap it in aluminum foil or butcher paper and return to the smoker. Continue cooking until the internal temperature reaches 195–203°F (90–95°C) and the meat is probe-tender, another 2–3 hours.
- 5
Rest and pull
Remove pork from smoker and let rest, still wrapped, for 30–45 minutes. Unwrap and transfer to a cutting board. Using two forks or meat claws, pull the pork into shreds, discarding excess fat and bone. Skim any excess fat from the juices and reserve the juices for mixing with sauce if desired.
Golden BBQ Sauce
- 6
Make the sauce
In a small saucepan over medium-low heat, melt 2 tbs unsalted butter. Add 2 tbs brown sugar and 2 tbs honey; stir until dissolved. Add 0.5 cup ketchup, 2 tbs apple cider vinegar, 1 tbs Dijon mustard, 1 tsp Worcestershire sauce, 0.5 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp black pepper. Simmer gently for 6–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
- 7
Finish and combine with pork
Place pulled pork in a large bowl. Add 0.5–0.75 cup of the warm golden BBQ sauce and 1/4 cup of reserved pork juices (if available). Toss to coat, adding more sauce to taste. Keep warm until assembly.
Coleslaw
- 8
Mix slaw ingredients
In a large bowl combine 4 cups shredded green cabbage and 1 cup grated carrot. In a separate small bowl whisk together 0.5 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, 0.5 tsp Dijon mustard, 0.25 tsp celery seed (optional), 0.5 tsp salt and 0.25 tsp black pepper. Pour dressing over cabbage and carrot and toss until evenly coated.
- 9
Chill
Cover and refrigerate at least 30 minutes to let flavors meld. Taste before serving and adjust seasoning with more salt, vinegar, or sugar as needed.
Quick Pickles
- 10
Prepare brine
In a small saucepan combine 1 cup distilled white vinegar, 0.5 cup water, 1 tbs sugar, 0.5 tsp salt and 0.5 tsp mustard seeds (if using). Bring to a simmer until sugar and salt dissolve, then remove from heat.
- 11
Pickle cucumbers
Place 2 thinly sliced cucumbers and 1 tbs fresh dill (or 0.5 tsp dried) in a jar or bowl. Pour the hot brine over the cucumbers, pressing them down so they're submerged. Let cool to room temperature, then refrigerate at least 30 minutes (preferably 1–2 hours) before serving. These are quick pickles and will keep up to 1 week refrigerated.
Assembly & Buns
- 12
- 13
Build sandwiches
Place a generous portion of pulled pork (about 4–6 oz or to preference) on the bottom bun. Spoon additional golden BBQ sauce over the pork if desired. Top with 1/3 to 1/2 cup coleslaw, then a few quick-pickle slices. Close with the top bun. Serve immediately while pork is warm and juices are still moist.
- 14
Serving suggestion
Serve 6 sandwiches with extra BBQ sauce on the side and remaining coleslaw and pickles available for topping. Leftover pulled pork keeps in the refrigerator for 3–4 days or freezes well.
