Pulled Pork Sandwich Recipe: Tips for Making Pulled Pork

For the pulled pork:

• 3–4 pound boneless pork shoulder (Boston butt)
• ⅓ cup dark brown sugar
• 1 tablespoon kosher salt
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 2 teaspoons mustard powder
• 2 teaspoons freshly ground black pepper
• ¼–½ teaspoon hot chili powder, like cayenne pepper (optional)
• 3 tablespoons neutral oil
• ⅓ cup apple cider vinegar
• 1 cup chicken broth

For the barbecue sauce:

• 2 cups ketchup
• ½ cup dark brown sugar
• 3 tablespoons molasses
• ¼ cup apple cider vinegar
• 3 tablespoons Worcestershire sauce
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 2 teaspoons smoked paprika
• 2 teaspoons dry mustard powder
• Kosher salt, to taste
• 1 teaspoon hot sauce, or more to taste

For the slaw:

• 1 small head purple cabbage, cored and thinly sliced
• ½ medium red onion, halved lengthwise and thinly sliced lengthwise
• Kosher salt, to taste
• 1–2 tablespoons red wine vinegar or lime juice, to taste
• ¼ cup chopped fresh cilantro

For serving:

• 8 brioche buns
• Yellow mustard
• Bread and butter pickles (optional)
• 3 cups potato salad (optional)

1. 1

   Preheat the oven to 275 degrees Fahrenheit with a rack in the center.

2. 2

   Trim any excess fat from the pork shoulder.

3. 3

   In a small bowl, combine the brown sugar, salt, onion powder, garlic powder, paprika, cumin, mustard powder, and cayenne, if using. Stir to distribute evenly.

4. 4

   Apply the dry rub all over the pork, making sure to get inside all the cracks.

5. 5

   Heat the oil over medium-high heat in a Dutch oven or ovenproof heavy-bottomed pot with a lid.

6. 6

   Add the pork shoulder to the Dutch oven. Cook, undisturbed, to lightly sear the meat, about 1 minute per side. Remove from heat.

7. 7

   Add the vinegar and chicken broth. Cover the Dutch oven and transfer to the oven on the center rack. Cook the meat until it starts to soften, about 3 hours.

8. 8

   While the pork cooks, make the slaw. In a large bowl, combine the sliced cabbage and red onion and season with salt to taste.

9. 9

   Using your hands, toss the slaw ingredients to combine and set aside for 15 minutes at room temperature. Add the red wine vinegar. Taste and adjust the seasoning as needed—it should taste very tangy.

10. 10

    Mix in the cilantro and place the slaw in the refrigerator until ready to serve.

11. 11

    Remove the lid from the Dutch oven and continue cooking until the pork shoulder roast is very tender and pulls apart with no resistance, 1–2 hours (the internal temperature of the pork should be at least 200 degrees Fahrenheit). If the pork is completely dry on the bottom before it’s finished cooking, add ½ cup water or chicken broth as needed. Remove from the oven.

12. 12

    Using two forks, shred the pork as finely as desired, directly in the Dutch oven. (Alternatively, you can transfer the pork to a cutting board to shred, if desired.)

13. 13

    In a medium saucepan, combine all of the barbecue sauce ingredients. Bring the sauce to a simmer over medium heat.

14. 14

    Cook the sauce, whisking occasionally, until slightly thickened, about 10 minutes.

15. 15

    Remove the sauce from the heat. Season the sauce with salt to taste, and add more hot sauce as desired.

16. 16

    Add barbecue sauce to the shredded meat a ¼ cup at a time until the mixture reaches your desired consistency. Serve any extra sauce on the side.

17. 17

    To assemble the sandwiches, lightly toast the brioche buns in a toaster oven or on a sheet tray in the now-cooling oven.

18. 18

    Spread a thin layer of mustard on each piece of bread. Place a layer of pickles (if using) on the bottom slice, followed by a ½ cup of pulled pork. Top the pork with slaw and the remaining piece of bread. Press down lightly to help everything adhere. Repeat with remaining buns and ingredients.
    

19. 19

    Serve the sandwiches with potato salad on the side, if desired.

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