Pulled Pork Sandwich Recipe

Prepare the rub

In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, ground cumin, garlic powder, onion powder, and chili powder (if using). Mix thoroughly so spices are evenly distributed.

Trim and season pork

Pat the pork shoulder dry with paper towels. Trim any excessive silver skin but leave a good layer of fat for flavor. Rub olive oil all over the pork, then massage the dry rub evenly over the entire roast, pressing so it adheres.

Sear (optional for deeper flavor)

Heat a large oven-safe Dutch oven or heavy skillet over medium-high heat. Add a little oil if needed and sear the pork 3–4 minutes per side until browned. This step adds flavor but can be skipped for slow-cooker-only method.

Braise the pork

Preheat the oven to 150°C (300°F). Place the seared pork into the Dutch oven. Pour the stock, apple cider vinegar, and Worcestershire sauce around (not over) the pork. Cover tightly with a lid or foil and transfer to the oven. Cook low and slow for 3.5–4.5 hours until the pork is very tender and easily shreds with forks. Alternatively, cook in a slow cooker on low for 8–9 hours or high for 5–6 hours.

Rest and shred

Carefully remove the pork from the oven and let it rest, covered, for 15–20 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces directly in the pot, mixing it with the cooking juices. Skim and discard any large pieces of fat or gristle.

Finish the pulled pork

Stir in 120–180 ml of BBQ sauce (depending on how saucy you like it) into the shredded pork, mixing until evenly coated. Taste and adjust seasoning: add a pinch of salt, pepper, or another tablespoon of vinegar if it needs brightness. Keep warm until ready to assemble sandwiches.

If using store-bought sauce, skip this section. For a simple homemade sauce: combine 200 ml ketchup, 2 tbsp brown sugar, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, and a pinch of salt and pepper in a small saucepan. Simmer gently for 8–10 minutes, stirring, until slightly thickened. Stir in honey/maple syrup if using. Cool slightly before adding to shredded pork.

Prepare buns

Split the buns and butter the cut sides lightly. Heat a skillet over medium heat and toast the buns cut-side down until golden and crisp, about 1–2 minutes. Alternatively, toast under a broiler briefly.

Assemble sandwiches

Place a generous portion (about 100–150 g) of warm pulled pork on the bottom half of each bun. Spoon additional BBQ sauce over the meat if desired. Top the pork with a heaping tablespoon or two of coleslaw, add pickles if using, sprinkle with chopped parsley for color, and finish with the top bun.

Serve

Serve immediately while hot with extra BBQ sauce and coleslaw on the side. Leftover pulled pork can be chilled for up to 4 days or frozen for up to 3 months.