Pulled Pork Sandwich
Incredibly tender, slow-cooked pork shoulder shredded and tossed in a tangy, lightly smoky barbecue sauce. Piled high on soft brioche buns with a crunchy coleslaw, this is the sandwich that makes summer gatherings unforgettable.
For 8 servings
- prep · ~30 min
Prepare the dry rub and season the pork.
1.Pat the pork shoulder completely dry with paper towels.2.In a small bowl, mix together salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar.3.Coat the entire pork shoulder evenly with the dry rub, pressing gently to adhere.4.Let it sit at room temperature for 30 minutes. - saute · ~15 min
Sear the pork shoulder.
1.Heat 1 tablespoon of oil in a large dutch oven over medium-high heat.2.Sear the pork on all sides until deeply browned, about 3-4 minutes per side.3.Transfer the pork to a plate and set aside.TIPA deep brown crust builds the foundation of flavor. Don't rush this step. - saute · ~8 min
Build the braising liquid.
1.Reduce the heat to medium. Add the diced onion to the same pot and cook until softened, about 5 minutes.2.Add the minced garlic and cook for 1 minute until fragrant.3.Stir in the tomato paste and cook for 1 minute more.4.Pour in the apple cider vinegar and water, scraping up any browned bits from the bottom of the pot.5.Bring to a simmer, then turn off the heat. - other · ~210 min
Braise the pork until fork-tender.
1.Return the seared pork to the dutch oven, along with any accumulated juices.2.Cover with the lid and transfer to a preheated 300°F (150°C) oven.3.Cook for 3 to 3.5 hours, or until the internal temperature reaches 200°F (93°C) and the meat shreds easily with a fork.4.Check the liquid level halfway through; add a splash of water if the pot looks dry.TIPDon't pull the pork until it truly collapses. The high internal temp melts the connective tissue. - rest · ~15 min
Rest and shred the pork.
1.Remove the dutch oven from the oven.2.Transfer the pork to a cutting board and let it rest for 15 minutes, loosely tented with foil.3.Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of unrendered fat.4.Skim excess fat from the cooking liquid in the pot.5.Toss the shredded pork with enough of the reduced cooking liquid to keep it moist and flavorful. - mix · ~5 min
Make the quick coleslaw.
1.In a medium bowl, toss the shredded cabbage and julienned carrot together.2.Add 1 teaspoon of oil and the lemon juice.3.Season with a small pinch of salt and a grind of black pepper, then mix well. - grill · ~4 min
Toast the buns.
Lightly toast the cut sides of the brioche buns in a dry pan or on a griddle over medium heat until golden, about 1 minute.
- assemble
Assemble the sandwiches.
1.Pile a generous portion of the warm shredded pork onto the bottom half of each toasted bun.2.Top with a heaping forkful of the fresh coleslaw.3.Close with the top bun and serve immediately.TIPServe with extra cooking liquid on the side for dipping.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the pork shoulder completely dry before applying the dry rub to ensure the spices adhere and the meat sears properly.
- 2Don't skip the 30-minute rest after seasoning; it allows the rub to penetrate the meat and form a flavorful crust.
- 3Sear the pork until deeply browned on all sides; that fond in the pot is the backbone of your braising liquid.
- 4Cook the pork until the internal temperature hits 200°F (93°C); only then does the collagen break down into silky gelatin.
- 5Let the pork rest, tented with foil, for at least 15 minutes before shredding to redistribute its juices.
- 6Toast the brioche buns lightly so they hold up to the moist pulled pork and crunchy coleslaw without getting soggy.
- 7Make the coleslaw just before assembling to keep it crisp and refreshing against the rich pork.
Adapt it for your goals.
Spicy chipotle
Add 2 minced chipotle peppers in adobo sauce to the braising liquid for a smoky heat that cuts through the richness. Perfect for those who love a spicy kick.
jerk styleJerk-style
Replace the dry rub with a Jamaican jerk seasoning blend (allspice, thyme, scotch bonnet, ginger) and use lime juice instead of apple cider vinegar for a Caribbean twist.
low carbLow-carb
Serve the pulled pork on a large lettuce wrap or a bed of roasted cauliflower instead of brioche buns to cut down on carbs while keeping the smoky flavor.
apple & bourbonApple & bourbon
Add 1/2 cup of apple cider and 2 tablespoons of bourbon to the braising liquid for a subtly sweet and oaky depth that complements the pork beautifully.
Why this is on our healthy list.
Rich in Collagen
Pork shoulder is high in connective tissue that breaks down into collagen during slow cooking, supporting joint health and skin elasticity.
High-Quality Protein
Each serving provides a generous amount of complete protein from the pork shoulder, essential for muscle repair and satiety.
Antioxidant-Rich Spices
The smoked paprika, garlic powder, and onion powder in the dry rub contribute polyphenols that help fight oxidative stress.
Vitamin C from Coleslaw
The fresh cabbage and carrots in the coleslaw supply vitamin C and fiber, adding a bright, crunchy counterpoint to the rich pork.
Frequently asked questions
Yes, after searing the pork and building the braising liquid on the stovetop, transfer everything to a slow cooker and cook on low for 8-10 hours until fork-tender.
