American · Main · Medium
Pulled Pork Sandwich
Slow cooked pork shoulder shredded into tender strands, piled on a soft bun with tangy slaw and barbecue sauce. Worth every hour.
The whole recipe in 60 seconds
Pulled Pork Sandwich, in 5 ideas
- Boston butt is the best cut for pulled pork. It has the fat and connective tissue that break down into tenderness.
- Do not trim all the fat before cooking. It bastes the meat as it renders.
- The pork is done when a fork twists easily in the thickest part, not at a specific time.
- Tossing the shredded meat with cooking liquid keeps it juicy even the next day.
- Coleslaw on top adds crunch and acidity that cuts through the rich pork.
What you need
Ingredients
- 4 lbs pork shoulder (Boston butt)
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne
- 1 cup chicken broth
- 8 brioche buns
- 2 cups coleslaw
- 1 cup barbecue sauce
How to make it
Directions
- Mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne. Rub all over the pork shoulder.
- Place the pork in a slow cooker and pour the chicken broth around it. Cook on low 8 hours until it shreds easily.
- Transfer the pork to a cutting board. Shred with two forks, discarding large pieces of fat.
- Skim the fat from the cooking liquid. Toss the shredded pork with a few spoonfuls of the liquid to keep it moist.
- Toast the buns. Pile pork onto each bun, top with coleslaw and a drizzle of barbecue sauce.
Make it a day ahead. Pulled pork reheats beautifully and the flavor actually improves overnight in the fridge.