Pulled Pork Sandwich Recipe

Prepare and rub pork

Pat the pork shoulder dry with paper towels. In a small bowl mix kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, and onion powder. Rub the spice mixture all over the pork, pressing to adhere.

Sear (optional)

Heat vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. When shimmering, sear the pork on all sides until golden brown, about 3–4 minutes per side. This step adds flavor but can be skipped if short on time.

Braise

Pour apple cider vinegar and apple juice into the pot and add enough water to come about 1/3 up the side of the pork (about 1 cup). Bring the liquid to a simmer, cover with a tight-fitting lid, and transfer to a 300°F (150°C) oven. Braise until fork-tender and easily shreddable, about 3.5–4.5 hours depending on size. Alternatively, cook on low in a slow cooker for 8 hours.

Rest and shred

Remove the pork to a cutting board and let rest 10–15 minutes. Use two forks to shred the meat, discarding excess fat and bone. Return shredded pork to the braising liquid in the pot, skimming off and discarding most fat but reserving a few tablespoons of juices to keep meat moist.

While the pork braises, make the Lexington sauce. In a saucepan combine apple cider vinegar, ketchup, light brown sugar, hot sauce, Worcestershire sauce, black pepper, and red pepper flakes if using. Bring to a low simmer over medium heat, stirring until sugar dissolves, then reduce heat and simmer gently for 6–8 minutes to meld flavors. Taste and adjust heat or sweetness as desired. Keep warm or store at room temperature until ready to combine with pork.

To finish the pulled pork: add 3/4 to 1 cup of the warm Lexington sauce to the shredded pork and stir to coat. Start with less sauce and add more to taste; reserve extra sauce for serving on the side.

In a large bowl whisk together apple cider vinegar, ketchup, light brown sugar, Dijon mustard, salt, black pepper, and vegetable oil until sugar is dissolved and dressing is emulsified.

Add shredded green cabbage, red cabbage, sliced red onion, and grated carrot to the bowl. Toss thoroughly to coat. Taste and adjust seasoning — add more vinegar for tang, sugar for sweetness, or salt as needed. Let sit at least 20 minutes at room temperature or refrigerate for up to 2 hours to allow flavors to meld.

If desired, lightly butter the cut sides of the buns and toast them in a skillet over medium heat or under a broiler until golden, about 1–2 minutes per side.

Pile a generous portion (about 1/2 to 3/4 cup) of Lexington-sauced pulled pork on the bottom bun. Top with a large scoop of red slaw (about 1/3 to 1/2 cup). Spoon additional Lexington sauce over the slaw if you like it saucier.

Close with the top bun, garnish with chopped parsley if using, and serve immediately with extra sauce on the side and pickles if desired.