Pulled Pork Sandwich Recipe
Slow cooked for several hours with our vinegar molasses hog wash
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Ingredients
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Pulled Pork
Vinegar Molasses Hog Wash (Sauce & Baste)
To Finish & Assemble
Method
Pulled Pork
- 1
Prep the pork
Trim excess thick exterior fat from the pork shoulder, leaving a thin layer for flavor. Pat the pork very dry with paper towels.
- 2
Make the dry rub
In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and dry mustard. Rub the spice mix evenly all over the pork, pressing it into any crevices. Let sit at room temperature for 30 minutes or refrigerate overnight for more flavor (bring to room temp before cooking).
- 3
Sear (optional)
Heat vegetable oil in a large heavy skillet over medium-high heat until shimmering. Sear the pork on all sides until nicely browned, 3–4 minutes per side. This step adds flavor but can be skipped if using a slow cooker or sous-vide style low-temp cook.
- 4
Slow cook
Place the pork in a slow cooker, oven braising dish, or covered roasting pan fat-side up. Pour apple cider vinegar and chicken stock (or water) into the bottom of the cooker/pan (do not pour directly over the rub-surface to avoid washing it off). Cover and cook low for 8–10 hours in a slow cooker, or roast in the oven at 275°F (135°C) covered for 5–7 hours, until the internal temperature reaches 195–205°F (90–96°C) and the meat pulls apart easily with tines.
- 5
Rest
Remove the pork to a cutting board and tent loosely with foil. Let rest for 20–30 minutes to allow juices to redistribute.
- 6
Pull
Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large pieces of fat and the bone if present. Reserve 1/2 cup of the cooking liquid (strained) to moisten the pork if needed.
Vinegar Molasses Hog Wash (Sauce & Baste)
- 7
Combine ingredients
In a small saucepan combine apple cider vinegar, dark molasses, brown sugar, Worcestershire sauce, hot sauce, kosher salt, black pepper, and red pepper flakes (if using).
- 8
Reduce and balance
Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and molasses are fully dissolved. Simmer 6–8 minutes until slightly thickened but still pourable. Taste and adjust seasoning: add a little more brown sugar for sweetness, more vinegar for tang, or a pinch of salt to balance.
- 9
Finish sauce
Remove from heat and let cool slightly. Reserve about 1/3 cup for basting while the pork finishes, and set aside 3/4–1 cup to dress the pulled pork when assembling sandwiches.
- 10
Moisten pulled pork
Toss the shredded pork with the reserved 3/4–1 cup hog wash and 1/4–1/2 cup of the reserved cooking liquid (as needed) until the pork is juicy but not soupy. Adjust to taste — sauce should coat the meat and provide a tangy-sweet finish.
To Finish & Assemble
- 11
- 12
Build the sandwiches
Pile 1/2 to 3/4 cup of pulled pork onto the bottom half of each bun (adjust portion to yield about 8 sandwiches). Top with a spoonful of extra hog wash if desired, then add pickled red onions or dill pickles and a scoop of coleslaw (if using). Finish with the top bun and garnish with chopped parsley if desired.
- 13
Serve
Serve immediately with extra hog wash on the side and any desired sides (fries, chips, or extra slaw). Leftover pulled pork keeps well refrigerated for 3–4 days and reheats gently in a covered pan with a splash of reserved cooking liquid.