Pulled Pork Sandwich

The smell that fills the house when pork shoulder slow-cooks for eight hours is something else entirely. My downstairs neighbor actually texted me once asking what I was making because the aromas were working their way through the floorboards. That's the kind of cooking that makes people linger near the kitchen, hoping for an early taste.

I made this for a Super Bowl party years ago and watched three grown men practically hover over the slow cooker, stealing shreds with forks every time they walked past. The coleslaw crunch against the tender pork creates this perfect texture combo that keeps people coming back for seconds.

Ingredients

• 1.5 kg boneless pork shoulder: This cut has enough marbling to stay tender through long cooking without drying out
• Smoked paprika and brown sugar: Create that beautiful dark crust and subtle sweetness
• Apple cider vinegar: Breaks down the connective tissue and adds brightness
• Soft sandwich buns: Toast them lightly so they hold up against the juicy meat

Instructions

Create the spice rub:

Mix all the spices in a small bowl until well combined

Season the pork:

Rub the spice mixture thoroughly into the meat, pressing it into all the crevices

Set up the slow cooker:

Place the pork inside and pour the vinegar and broth around the sides, not directly on top

Let it cook low and slow:

Cover and cook on low for 8 hours until the pork pulls apart easily with a fork

Shred and sauce:

Transfer the pork to a bowl, shred with two forks, skim excess fat from the liquid, then return the meat and toss with barbecue sauce

Assemble the sandwiches:

Pile the pork generously onto buns and add coleslaw or pickles if you like

Save

My dad still talks about the time I brought these sandwiches to a family reunion. He grabbed three before anyone else even made it through the line, which is basically his highest endorsement possible.

Making It Ahead

You can season the pork the night before and keep it wrapped in the refrigerator. The extra time lets those spices really penetrate the meat.

Alternative Cooking Methods

A Dutch oven works beautifully at 150°C for 3-4 hours if you do not have a slow cooker. The result is just as tender with slightly more concentrated flavor.

Serving Ideas

The leftovers make incredible tacos or nachos the next day. The pork freezes well too, so do not hesitate to double the recipe.

• Try adding a splash of hot sauce to the barbecue mixture
• Grill the buns briefly for extra texture
• Keep extra napkins nearby because these get messy

Save

There is something deeply satisfying about meat that falls apart at the slightest touch. These sandwiches have become my go-to for feeding people who really love to eat.

Recipe FAQs

→ What cut of meat works best for pulled pork?

Pork shoulder, also known as Boston butt, is ideal due to its marbling and connective tissue that breaks down during slow cooking, creating tender, shreddable meat.

→ Can I make this without a slow cooker?

Absolutely. You can use a Dutch oven in a 150°C (300°F) oven for 3-4 hours until the meat is tender and easily shreds with a fork.

→ How long does leftover pulled pork keep?

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of broth or sauce to maintain moisture.

→ What sides pair well with this sandwich?

Classic coleslaw, potato salad, baked beans, potato chips, or a crisp green salad all complement the rich, saucy meat beautifully.

→ Can I make the barbecue sauce from scratch?

Yes—combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and spices to create a homemade sauce that rivals store-bought versions.