Pulled Pork Sandwiches
Ingredients
- 4 lbs bone-in pork shoulder also sold as pork butt or Boston butt
- 2 tbsp smoked paprika
- 1 tbsp brown sugar or coconut sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground cumin
- 1 tsp cayenne pepper adjust to taste
- 1.5 tsp kosher salt
- 1 tsp black pepper freshly ground
- 0.25 cup apple cider vinegar
- 0.5 cup chicken broth low sodium
- 1 cup barbecue sauce plus more for serving — clean ingredient brand preferred
- 3 cups green cabbage thinly shredded
- 1 cup purple cabbage thinly shredded
- 1 large carrot grated
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil mayonnaise or regular mayo
- 1 tsp honey
- 0.5 tsp celery seed
- salt and pepper to taste
- 8 brioche or potato buns toasted
- 0.5 cup dill pickle slices optional but recommended
- extra barbecue sauce for drizzling
Instructions
- In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, cumin, cayenne, salt, and black pepper. Mix well.
- Pat the pork shoulder completely dry with paper towels. Generously coat all sides with the dry rub, pressing it firmly into the meat. For best results, do this the night before, wrap tightly in plastic wrap, and refrigerate overnight.
- Place the rubbed pork shoulder in a slow cooker (or Dutch oven). Pour the apple cider vinegar and chicken broth around — not over — the pork to preserve the rub.
- Cook on Low for 8 to 10 hours, or until the pork is completely tender and an instant-read thermometer reads 200-205°F internally. The bone should wiggle free easily.
- Alternative oven method: Place pork in a roasting pan, cover tightly with foil, and roast at 300°F for 5 to 6 hours until fork-tender.
- Carefully remove the pork from the slow cooker and transfer to a large cutting board or rimmed baking sheet. Remove and discard the bone.
- Using two forks, shred the pork against the grain into long, satisfying strands. Discard any large pieces of solid fat.
- Skim the fat from the cooking juices in the slow cooker. Pour 0.25 to 0.5 cup of the defatted juices back over the shredded pork to keep it incredibly moist.
- Add 1 cup of barbecue sauce to the shredded pork and toss well to coat. Taste and adjust seasoning, adding a splash more apple cider vinegar if you'd like more tang.
- While the pork rests, combine shredded green cabbage, purple cabbage, and grated carrot in a large bowl.
- In a small bowl, whisk together apple cider vinegar, mayo, honey, and celery seed. Pour over the cabbage mixture and toss well. Season with salt and pepper. Let sit at least 10 minutes for flavors to meld.
- Toast the buns in a dry skillet over medium heat, cut side down, for 1 to 2 minutes until golden and slightly crisp.
- Pile a generous mound of pulled pork onto the bottom bun. Top with a hefty scoop of apple cider vinegar slaw, pickle slices, and an extra drizzle of barbecue sauce.
- Cap with the top bun and serve immediately. Have plenty of napkins ready.
Notes
Make Ahead: Pulled pork keeps in the fridge for up to 4 days and freezes beautifully for up to 3 months. Store with cooking juices to keep it moist. Reheat gently in a covered skillet with a splash of broth. Serving Ideas: Beyond sandwiches, use leftover pulled pork over rice bowls, baked potatoes, nachos, tacos, or grain bowls. Smoker Method: If using a smoker, cook at 225°F with hickory or applewood chips for 8-10 hours, spritzing with apple juice every 2 hours. Sauce Tip: Choose a barbecue sauce made with clean ingredients — look for one sweetened with honey or cane sugar rather than high-fructose corn syrup.