Bbq Pork Sandwich Recipe

Prepare rub and pork

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder and cayenne (if using). Rub the spice mixture all over the pork, pressing gently so it adheres. Let rest at room temperature 30 minutes (or refrigerate up to overnight, covered).

Smoke or slow-cook

If using a smoker: preheat to 225°F (107°C). Place pork on the smoker fat-side up and smoke until internal temperature reaches 195–203°F (90–95°C), about 6–8 hours depending on size. If using an oven: preheat to 300°F (150°C), place pork in a roasting pan with 1/2 cup apple cider vinegar and 1/2 cup water in the pan, cover tightly with foil and roast until 195–203°F, about 4–5 hours. If using a slow cooker: put pork in slow cooker, add apple cider vinegar and water, cook on low for 8–9 hours until fork-tender.

Rest and shred

Remove pork and let rest 20–30 minutes. Reserve cooking juices. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat. If pork seems dry, mix in a few tablespoons of reserved juices to moisten.

Combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, minced garlic, onion powder, hot sauce (if using), salt and black pepper in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.

Reduce heat to low and simmer uncovered 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness, or a pinch more salt). Remove from heat and let cool slightly.

Reserve about 1/4 cup sauce to warm and serve on the side. Toss shredded pork with remaining sauce until evenly coated (use more or less sauce to taste). If sauce seems too thick for tossing, thin with a tablespoon or two of reserved cooking juices or water.

Toast buns: Heat a skillet or griddle over medium heat. Butter cut sides of buns and toast in the skillet until golden, about 1–2 minutes per side.

Build sandwiches: Pile a generous portion (about 1/2 cup) of sauced pulled pork onto the bottom bun. Top with pickles and optional coleslaw, then the top bun. Serve immediately with reserved warm BBQ sauce on the side and extra napkins.

Storage: Refrigerate leftover pork in an airtight container with additional sauce for up to 4 days. Reheat gently in a covered skillet with a splash of water or in a 300°F oven until warm.