Pulled Pork Sandwich Recipe

Prepare rub

In a small bowl combine kosher salt, black pepper, smoked paprika, 2 tbsp brown sugar, garlic powder, onion powder and ground cumin. Mix thoroughly.

Trim and rub pork

Trim excess large pieces of fat from the pork shoulder leaving a thin fat cap for flavor. Pat the pork dry with paper towels, then rub vegetable oil all over. Massage the dry rub evenly over the entire surface of the pork, pressing it into crevices.

Sear (optional, for extra flavor)

Heat a large Dutch oven or heavy oven-safe pot over medium-high heat. When hot, add a tablespoon of oil and brown the pork 3–4 minutes per side until a deep golden crust forms. Transfer pork to a plate.

Prepare braising liquid and braise

Reduce heat to medium and add the sliced onion to the pot. Sauté 3–4 minutes until softened and translucent. Add 1 cup chicken or beef broth, 1/4 cup apple cider vinegar, 1 tbsp brown sugar and 1 tbsp Worcestershire sauce, scraping up browned bits. Return the pork to the pot, nestling it into the liquid. Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to an oven preheated to 300°F (150°C). Braise for 3 to 3 1/2 hours, or until pork is fork-tender and an internal temperature of 195–205°F is reached.

Shred pork and finish

Remove the pot from the oven and transfer pork to a large cutting board or tray. Reserve the braising liquid. Using two forks or meat claws, shred the pork into bite-sized strands, discarding any excessive fat or bone. Skim fat from the reserved braising liquid and spoon a few tablespoons over the shredded pork to keep it moist. Taste and adjust seasoning with a pinch of salt and pepper if needed.

While the pork rests, combine 1/2 cup ketchup, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce (if using), 2 tbsp water and 1/4 tsp salt in a small saucepan. Bring to a low simmer over medium-low heat, stirring occasionally. Simmer gently for 4–6 minutes until slightly thickened. Taste and adjust sweetness or acidity. Remove from heat.

Toss 1 to 1 1/2 cups of shredded pork with about 1/2 cup of the warm barbecue sauce (or to taste) to coat. Reserve additional sauce for serving.

Toast buns

Split buns and butter the cut sides lightly. Heat a skillet over medium heat and toast buttered sides until golden, about 1–2 minutes per side. Alternatively, toast under a broiler briefly.

Assemble sandwiches

Pile a generous portion (about 4–5 oz) of sauced pulled pork on the bottom half of each bun. Top with about 1/3 cup coleslaw per sandwich, add pickles if using, then place the top bun.

Serve

Serve immediately with extra barbecue sauce on the side and additional coleslaw. Leftover pulled pork keeps well refrigerated for up to 4 days or frozen for up to 3 months.