Pulled Pork Sandwich

Name: Pulled Pork Sandwich
Cook time: 240 min
Total time: 240 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 lbs Pork Shoulder, boneless (Boston butt), trimmed; 2 tbsp Brown Sugar, light; 1 tbsp Paprika, sweet; 2 tsp Kosher Salt; 1 tsp Pepper (Black); 1 tsp Garlic Powder; 1 tsp Onion Powder; 1 tsp Chili Powder; 1/2 tsp Ground Cumin; 1/2 tsp Dry Mustard; 1 cup Chicken Broth; 1/2 cups Apple Cider Vinegar; 1 tbsp Worcestershire Sauce; 1 tsp Liquid Smoke, optional; 1 1/2 cups Barbecue Sauce, plus more for serving; 1/2 medium Green Cabbage, finely shredded (about 6 cups); 1 large Carrots, grated; 1/2 cups Mayonnaise; 1 tbsp Apple Cider Vinegar; 2 tsp Granulated Sugar; 1/2 tsp Celery Seed; 1/4 tsp Kosher Salt; 1/8 tsp Pepper (Black); 8 Soft Sandwich Buns; Some Dill Pickle Chips, for serving, optional

This Pulled Pork Sandwich features tender, slow-braised pork rubbed with a sweet-spicy mix and finished in a tangy barbecue sauce, piled high on a soft bun and topped with crisp, creamy slaw and bright dill pickles. It's the kind of comforting, hands-on sandwich that balances smoky, sweet, and tangy flavors in every bite.

This Pulled Pork Sandwich features tender, slow-braised pork rubbed with a sweet-spicy mix and finished in a tangy barbecue sauce,... Show more

Traditional American Recipe

Health Grade

D · Occasional

Rating

4.4

Time

4 hrs

Price

1,18 €

Calories

779 kcal

meal prep

high protein

kid friendly

comfort food

Method

Heat the oven

Preheat the oven to 300° F so it's ready when the pork is seared.

Trim the pork

Pat the pork shoulder dry with paper towels. Trim off any thick surface fat, then cut the meat into 3 or 4 large chunks so it cooks more evenly and becomes easy to shred.

Season the pork

In a small bowl, mix the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, ground cumin, and dry mustard. Rub the mixture all over the pork, pressing it into every side so the meat is thoroughly coated.

Heat the pot

Set a heavy ovenproof pot over medium-high heat and let it get hot for 2 minutes.

Sear the pork

Add the pork pieces to the hot pot in batches if needed and sear until a deep brown crust forms, about 3 to 4 minutes per side. Turn with tongs and brown as many sides as you can without rushing; the darker color here means better flavor later.

Add the braising liquid

Lower the heat to medium. Pour in the chicken broth, apple cider vinegar, Worcestershire sauce, and the liquid smoke if you're using it, scraping the bottom of the pot to loosen all the browned bits. Stir in 1 cup of the barbecue sauce, then return the pork to the pot and spoon some of the liquid over the top.

Roast until tender

Cover the pot and roast at 300° F for 3 hours. Check the pork; if it doesn't pull apart easily with a fork yet, cover and cook for up to 30 minutes more.

Wash the vegetables

Rinse the green cabbage and carrot under cool water, then shake them dry or pat them dry with a clean towel.

Shred the vegetables

Cut the cabbage in half, remove the core, and finely shred enough to make about 6 cups. Peel the carrot and grate it on the large holes of a box grater.

Mix the slaw

In a large bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, the salt, and the black pepper for the slaw. Add the cabbage and carrot, then toss until everything is evenly coated.

Chill the slaw

Refrigerate the coleslaw for at least 20 minutes so the cabbage softens slightly and the dressing has time to soak in.

Rest the pork

Transfer the cooked pork to a cutting board and let it rest for 10 minutes. That short rest makes it easier to handle and helps keep the juices in the meat instead of all over the board.

Shred and sauce

Use two forks or clean hands to shred the pork, discarding any large pieces of fat. Return the meat to the pot and stir it into the cooking liquid with the remaining barbecue sauce until it's juicy and nicely coated.

Assemble the sandwiches

Split the soft sandwich buns and toast them lightly if you like. Pile on the pulled pork, top with a scoop of coleslaw, add extra barbecue sauce and the dill pickle chips if you want them, and serve right away.