Pulled Pork Sandwich
Low-and-slow smoked pork shoulder pulled into tender shreds, piled on a bun with tangy coleslaw and pickles.
Details
Ingredients
- 5 lbs bone-in pork shoulder (Boston butt)
- 2 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- 1 tsp black pepper
- 1 cup apple cider vinegar
- 1 cup BBQ sauce
- 10 brioche buns
- Coleslaw and dill pickles, for serving
- Salt to taste
Instructions
- 1
Mix brown sugar, paprika, garlic powder, onion powder, cumin, pepper, and salt into a dry rub.
- 2
Rub generously all over the pork shoulder. Wrap and refrigerate overnight (or at least 2 hours).
- 3
Place pork in a slow cooker. Add apple cider vinegar.
- 4
Cook on low for 8-10 hours until the meat easily shreds with a fork and the internal temp reaches 200°F (93°C).
- 5
Remove, shred with two forks, discarding the bone and excess fat.
- 6
Toss shredded pork with BBQ sauce and some of the cooking liquid.
- 7
Pile onto brioche buns with coleslaw and pickles.
About This Recipe
The Pulled Pork Sandwich isn't just a meal; it's an edible testament to American barbecue tradition, deeply rooted in the Southern states where the art of slow-cooking tough cuts of pork shoulder reigns supreme. What makes this dish truly special is its celebration of transformation: a humble, often overlooked piece of meat, rendered incredibly tender and succulent through hours of low-and-slow heat. The magic lies in the Boston butt's perfect balance of lean meat and marbled fat, which melts down to baste the pork from within, infusing it with a rich, unctuous flavor. A robust dry rub, featuring staples like smoked paprika and brown sugar, forms a savory crust during cooking, while a finish of tangy apple cider vinegar and a kiss of BBQ sauce provides the perfect counterpoint to the pork's richness. Served on a soft brioche bun, the pulled pork reaches its pinnacle with the refreshing crunch of coleslaw and the sharp brininess of dill pickles, cutting through the richness for a perfectly balanced bite. While regional variations abound, from Carolina's vinegary zest to Kansas City's sweet and smoky embrace, the core technique of patience and quality ingredients remains paramount for this quintessential comfort food.
Tips & Tricks
- • For exceptionally tender, fall-apart pork, ensure your cooking temperature remains consistently low throughout the process; aiming for an internal temperature of 195-205°F (90-96°C) before resting will allow for effortless shredding.
- • Elevate the flavor profile by substituting the apple cider vinegar with a dry, crisp hard cider or even a light lager during the cooking process; the subtle sweetness and acidity will infuse the pork with a unique depth.
- • Prepare the pulled pork a day or two in advance for easier entertaining. Store the shredded pork mixed with a generous splash of its cooking liquid or extra BBQ sauce in an airtight container, then gently reheat on the stovetop or in a slow cooker to maintain moisture.
- • Beyond the classic coleslaw, consider serving your pulled pork sandwiches with a side of creamy mac and cheese or crispy sweet potato fries to create a hearty, satisfying meal that truly embodies comfort food.
Nutrition Facts
Per serving (approximate)