Pulled Pork Sandwich Recipe

Prepare rub and pork

Pat the pork shoulder dry with paper towels. Rub the yellow mustard over all surfaces of the pork to help the dry rub adhere. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and ground cumin. Rub the spice mix evenly over the entire pork.

Smoke or slow-cook

For smoking: preheat smoker to 225°F (107°C) and add apple wood chips according to your smoker instructions. Place pork fat-side up on the grate. Smoke until internal temperature reaches 195–203°F (90–95°C), about 6–8 hours depending on size. For oven: preheat oven to 275°F (135°C). Place pork in a roasting pan with apple cider vinegar and 1 cup water in the pan (to keep humidity). Cover tightly with foil and roast until internal temperature reaches 195–203°F (90–95°C), about 5–6 hours. Check after 4 hours and add liquid if pan is dry.

Rest and shred

When the pork reaches target temperature, remove from heat and tent loosely with foil. Let rest 20–30 minutes. Reserve any pan juices. Using two forks or meat claws, shred the pork into bite-sized strands. Mix in 2–4 tablespoons of reserved juices (or some apple cider vinegar) to keep meat moist.

While the pork cooks (or in the last hour), combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, minced garlic, onion powder, hot sauce (if using), salt and pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar.

Simmer gently for 10–12 minutes until slightly thickened and flavors meld. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness, or a pinch of salt). Remove from heat and let cool. Reserve about 3/4 cup for tossing with the pork and additional for serving.

Place thinly sliced red onion in a bowl or jar with dill pickle slices. In a small jar or bowl whisk apple cider vinegar, water, sugar and salt until dissolved. Pour the pickling liquid over the onions and pickles making sure they are submerged.

Let sit at room temperature for at least 20 minutes (or refrigerate for up to several hours) to develop a bright, tangy flavor. Drain before assembling; reserve a teaspoon of the liquid to mix with pulled pork if desired.

Preheat a skillet or griddle over medium heat. Spread about 1/2 tablespoon softened butter on each cut side of the ciabatta buns.

Toast buns butter-side down on the skillet until golden and crisp, about 1–2 minutes. Remove and keep warm.

Toss shredded pork with 1/2 to 3/4 cup of the house barbecue sauce until evenly coated. Taste and adjust—add a splash of reserved pan juices or pickling liquid if you want more tang or moisture.

Build sandwiches: place a generous portion (about 1/2 cup) of sauced pulled pork on the bottom bun, top with a few quick-pickled red onions and 2–3 dill pickle slices. Spoon additional BBQ sauce on top if desired. Finish with the top bun and sprinkle chopped parsley if using.

Serve immediately with extra barbecue sauce on the side.