Bbq Sandwich Recipe

Prep pork and rub

Trim excess large pieces of fat from the pork shoulder but leave some for flavor. Pat the pork dry with paper towels. In a small bowl mix kosher salt, black pepper, smoked paprika, garlic powder and onion powder. Rub the olive oil over the pork, then evenly massage the dry spice mix all over the meat.

Sear (optional)

Heat a large ovenproof skillet or Dutch oven over medium-high heat. When hot, add the pork and sear on all sides until browned, about 3–4 minutes per side. This step adds flavor but can be skipped if short on time.

Braise

Pour the broth and apple cider vinegar into the pot around (not over) the pork to deglaze. Cover with a lid and either transfer to a 300°F (150°C) oven or reduce heat to low and simmer on the stovetop. Cook until fork-tender, about 3 to 3.5 hours for 2 lb pork shoulder. Check every hour and add a splash of broth if liquid reduces too much.

Shred and rest

Remove the pork to a cutting board and let rest for 10 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any large chunks of fat. Reserve about 1/2 cup of the braising liquid to moisten the shredded pork as needed.

In a small saucepan combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, hot sauce, yellow mustard, salt and pepper. Stir to combine and bring to a gentle simmer over medium heat. Reduce heat to low and simmer 6–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust sweetness, acidity or heat as desired.

Pour half of the sauce over the shredded pork and toss to coat. Reserve the remaining sauce for serving.

Toast buns

Split the buns and spread a thin layer of softened butter on cut sides. Place buttered sides down in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes in a skillet or 1 minute under the broiler. Watch carefully to avoid burning.

Assemble sandwiches

Pile a generous portion (about 1/2 to 3/4 cup) of the sauced pulled pork on the bottom half of each bun. Top with a heaping 1/4 to 1/3 cup coleslaw to add crunch and acidity. Add 2–3 pickle slices and a sprinkle of chopped cilantro or parsley if using. Spoon extra reserved BBQ sauce over the pork if desired, then close with the top bun.

Serve

Serve the sandwiches warm with any remaining BBQ sauce on the side. Leftover pulled pork keeps well refrigerated for up to 4 days.