Pulled Pork Sandwich Recipe

Prepare brine (optional but recommended)

In a large pot, combine 6 cups water, 2 tbs kosher salt, 2 tbs brown sugar, 1 tsp whole black peppercorns and 2 bay leaves. Bring to a simmer just to dissolve salt and sugar, then cool completely to room temperature (use ice if needed).

Place the pork shoulder in a large container or resealable bag and cover with cooled brine. Refrigerate for 4–8 hours (overnight optional). Remove pork from brine, rinse under cold water, and pat dry with paper towels.

Combine the dry rub ingredients: 2 tbs paprika, 2 tbs brown sugar, 1 tbs kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin and 1 tsp chili powder in a small bowl and mix well.

Rub the spice mixture all over the surface of the pork shoulder, pressing it into any crevices. Let the rubbed pork rest at room temperature for 30 minutes while you preheat the oven (or smoker).

Preheat

Preheat the oven to 300°F (150°C). If using a smoker, prepare for indirect cooking at 225–250°F.

Place the pork in a roasting pan or Dutch oven fat-side up. Pour 1 cup apple cider vinegar and 1 cup chicken or pork broth around (not over) the pork; add 2 tsp Worcestershire sauce. Cover tightly with a lid or foil.

Roast in the oven for 3.5–5 hours, or until the internal temperature reaches about 195–205°F (90–96°C) and the meat is very tender and pulls apart easily. If using a smoker, cook low and slow until the same internal temp is reached. Check liquid halfway and add a bit more broth or water if the pan becomes dry.

For a crustier exterior, during the last 20–30 minutes remove the lid/foil and increase oven temperature to 375°F (190°C) to firm up the bark. Watch carefully to avoid burning.

Transfer the pork to a cutting board and let it rest, uncovered, for 15 minutes to let juices settle.

Using two forks (or meat claws), shred the pork into pieces. Remove and discard excess fat and any large bone fragments.

Reserve 1/2 to 1 cup of the cooking juices from the pan. Mix the shredded pork with barbecue sauce and enough reserved juices (start with 1/4 cup and add as needed) to moisten — aim for saucy but not soupy. Taste and adjust seasoning with salt or more sauce as desired.

Butter the cut sides of the buns (about 2 tbs butter total). Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes each side, or toast under a broiler briefly.

Pile 4–6 oz (about 1/2 to 3/4 cup) of sauced pulled pork onto the bottom half of each bun. Top with about 1/3 cup coleslaw per sandwich and optional pickles. Place top bun and press lightly. Serve immediately while hot.

Leftover pork stores well in an airtight container in the refrigerator for 3–4 days or freezes up to 3 months.