Pulled Pork Sandwich Recipe
A great pulled pork sandwich is pure American comfort: pork shoulder cooked low and slow until it shreds into juicy, smoky strands, piled high on a soft bun with tangy coleslaw. The oven does almost all the work here. It is the kind of meal that feeds a crowd and tastes even better the next day.
- Prep time
- 20 mins
- Cook time
- 4 hrs
- Total time
- 4 hrs 20 mins
- Servings
- 4 servings
- Calories
- 680
Ingredients
- 1.2 kg boneless pork shoulder
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 120 ml barbecue sauce, plus extra to serve
- 60 ml apple cider vinegar
- 4 soft burger buns
- 200 g ready-made coleslaw or shredded cabbage
- Pickled jalapeños, to serve (optional)
Instructions
- Heat the oven to 150°C (300°F). Mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt and pepper into a rub, then massage it all over the pork.
- Place the pork in a roasting tin or Dutch oven, pour the apple cider vinegar around it, and cover tightly with foil or a lid.
- Roast for 4 hours, until the meat is completely tender and pulls apart easily with a fork. If it resists, give it another 30 minutes.
- Transfer the pork to a board and rest it for 15 minutes. Shred the meat with two forks, discarding any large pieces of fat.
- Stir the barbecue sauce through the shredded pork, along with a few spoonfuls of the cooking juices, until it is juicy and well coated.
- Lightly toast the buns, cut-side down, in a dry pan or under the grill until golden.
- Pile the pulled pork generously onto the bottom buns, top with coleslaw and jalapeños if using, add a drizzle of extra barbecue sauce, and close the sandwiches. Serve immediately.
Pro tips
- Pork shoulder is the right cut; leaner cuts dry out during the long cook.
- Do not rush the roast — tenderness comes from time, not higher heat.
- Make the pork a day ahead if you like; it reheats beautifully with a splash of cooking juices.
- Toasted buns matter: they keep the sandwich from falling apart under the juicy pork.
Frequently asked questions
Can I make pulled pork in a slow cooker?
Yes, cook the rubbed pork on low for 8 hours or high for 4 to 5 hours, until it shreds easily. The method is the same; only the vessel changes.
What is the best barbecue sauce for pulled pork?
A sweet, smoky tomato-based sauce is the classic pairing, but a vinegar-based Carolina sauce is wonderful too if you prefer tang over sweetness.
How long does pulled pork keep?
It keeps in the fridge for up to 4 days and freezes well for up to 3 months. Reheat gently with a splash of water or cooking juices.
What sides go with pulled pork sandwiches?
Coleslaw is almost mandatory, and baked beans, corn on the cob or potato salad all round out the plate nicely.
