Pulled Pork Sandwich Recipe

Prepare rub

Combine brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, kosher salt, and black pepper in a small bowl and mix until even.

Season pork

Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, massaging into any crevices so the entire surface is coated.

Sear (optional)

Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. When shimmering, sear the pork on all sides (about 3–4 minutes per side) until browned. This step adds flavor but can be skipped for slow-cooker method.

Add aromatics and liquids

Push the pork to one side, add the sliced onion to the pot and cook 2–3 minutes until starting to soften. Pour in chicken or pork stock and apple cider vinegar, scraping up brown bits from the bottom with a wooden spoon. Bring to a low simmer.

Braise slowly

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 150°C (300°F). Cook until the pork is fork-tender, about 3–4 hours depending on size. Alternatively, cook on low in a slow cooker for 6–8 hours.

Shred pork

Remove the pork to a cutting board and let rest 10 minutes. Use two forks or meat claws to pull the pork into shreds, discarding excess fat. Skim any excess fat from the cooking liquid in the pot, then return about 1–2 cups of the cooking liquid to the shredded pork to keep it moist.

Dress with barbecue sauce

Stir in 120 ml barbecue sauce to the shredded pork, taste and adjust seasoning with salt, pepper, or more vinegar if needed. Keep warm until assembly.

Prep bread

Butter one side of each bread slice lightly. Heat a large skillet over medium. Place bread butter-side-down in skillet and toast until golden and just crisp, about 1–2 minutes per side. Alternatively, toast under a broiler briefly.

Assemble sandwiches

Place 1 slice of cheddar on four of the toasted bread slices. Mound 150–200 g of the pulled pork on each cheese-topped slice. Add a few dill pickle slices on top of the pork.

Melt cheese

Place the open-faced sandwiches under a broiler for 1–2 minutes or cover skillet with a lid for 1–2 minutes until the cheese is melted and warmed through. Watch closely to prevent burning.

Finish and serve

Top each melted sandwich with a spoonful of coleslaw if using, and an extra drizzle of barbecue sauce if desired. Close with the remaining toasted bread slices, cut in half, and serve immediately.

For a juicier sandwich, toss some extra cooking juices or a small splash of apple cider vinegar into the pulled pork just before serving. Serve remaining barbecue sauce on the side for dipping.