Pulled Pork Sandwich
Fall-apart tender, smoky pork shoulder, slow-cooked to perfection and smothered in a tangy BBQ sauce. Piled high on a soft brioche bun, this is the ultimate comfort food sandwich.
For 6 servings
5 steps. 250 minutes total.
- 1
Step 1
- a.Prepare the Pork Rub
- b.Preheat your oven to 325°F (165°C).
- c.In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, dry mustard, salt, black pepper, and cayenne pepper. Mix well to create the spice rub.
- d.Pat the pork shoulder completely dry with paper towels. Generously coat the entire surface of the pork with the spice mixture, pressing it into the meat.
- 2
Step 2
- a.Sear the Pork
- b.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- c.Carefully place the seasoned pork into the hot pot. Sear for 3-5 minutes per side, until a deep, brown crust forms all over. This step is crucial for developing flavor.
- d.Once seared, remove the pork from the pot and set it aside on a plate.
- 3
Step 3
- a.Braise the Pork
- b.Pour the chicken broth and apple cider vinegar into the Dutch oven. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. Stir in the optional liquid smoke.
- c.Return the seared pork to the pot. The liquid should come about halfway up the side of the meat.
- d.Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 3.5 to 4 hours.
- 4
Step 4
- a.Check for Doneness and Shred
- b.After 3.5 hours, check the pork for tenderness. It is ready when it shreds effortlessly with a fork. The internal temperature should be between 195-205°F (90-96°C). If it's not tender, return it to the oven for another 30 minutes.
- c.Carefully remove the pot from the oven. Transfer the pork to a large bowl or cutting board and let it rest for 15 minutes.
- d.Using two forks, shred the meat, discarding any large pieces of fat or the bone (if using bone-in).
- e.Skim the excess fat from the surface of the cooking liquid left in the pot. Pour about 1/2 cup of this flavorful liquid over the shredded pork to keep it moist and flavorful.
- 5
Step 5
- a.Sauce and Assemble
- b.Add 1.5 cups of your favorite BBQ sauce to the shredded pork and toss gently to combine until all the meat is evenly coated. Add more sauce if desired.
- c.Melt the butter in a large skillet over medium heat. Place the buns, cut-side down, and toast for 1-2 minutes until golden brown and slightly crisp.
- d.Pile a generous amount of the saucy pulled pork onto the bottom buns. Top with classic accompaniments like coleslaw or pickles, then place the top bun on and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip the sear! Searing the pork before braising creates a flavorful crust that adds immense depth to the final dish.
- 2For the most tender result, cook the pork until it reaches an internal temperature of 195-205°F (90-96°C). This allows the connective tissues to break down completely.
- 3Let the pork rest for at least 15 minutes after cooking. This allows the juices to redistribute, resulting in moister meat.
- 4Toasting the buns is a key step. It prevents them from getting soggy from the sauce and adds a wonderful texture.
- 5Pulled pork freezes beautifully. Store leftovers in an airtight container or freezer bag for up to 3 months. Reheat gently on the stove or in the microwave.
Adapt it for your goals.
Spicier
Add 1-2 chopped chipotle peppers in adobo sauce to the braising liquid for a smoky heat.
Slow Cooker MethodSlow Cooker Method
After searing the pork, transfer it to a slow cooker. Add the braising liquid, cover, and cook on low for 8-10 hours or on high for 4-5 hours.
Vinegar BasedVinegar-Based
For a Carolina-style sandwich, use a vinegar-based BBQ sauce instead of a sweet, tomato-based one.
Different BunsDifferent Buns
Try serving the pulled pork on pretzel buns, potato rolls, or sturdy ciabatta for a different experience.
Why this is on our healthy list.
Excellent Source of Protein
Pork is a complete protein, providing all the essential amino acids necessary for muscle repair, immune function, and building tissues in the body.
Rich in B Vitamins
Pork shoulder is a good source of B vitamins, particularly thiamin (B1), niacin (B3), and B6, which are crucial for converting food into energy and maintaining a healthy nervous system.
Provides Essential Minerals
This dish supplies important minerals like iron, which is vital for oxygen transport in the blood, and zinc, which supports immune health and cell growth.
Frequently asked questions
A typical pulled pork sandwich made with this recipe has approximately 650-750 calories, depending on the amount of pork, the type of bun, and the BBQ sauce used.