Lunch

Pulled Pork Sandwich

Name: Pulled Pork Sandwich
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8 servings
Ingredients: 1 pork shoulder (bone-in or boneless, 4–5 lbs); 2 tablespoons brown sugar; 1 tablespoon paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon cayenne pepper (optional); 1 cup apple cider vinegar or water; 1 cup barbecue sauce (store-bought or homemade); 8 soft hamburger buns or brioche rolls; 2 tablespoons vegetable oil

Succulent, fall-apart-tender shredded pork cooked low and slow until it's infused with smoky, savory flavor, then mixed with bright tangy barbecue sauce and piled high on a soft bun. A genuine crowd-pleaser with minimal hands-on time.

308calper serving 17gprotein 42gcarbs 7gfat 15min prep 480min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

Pulled Pork Sandwich — common questions

Can I make this ahead?

Yes, and it actually improves overnight—the flavors meld. Cook the pork completely, cool it, store in an airtight container in the fridge for up to 4 days, and reheat gently in a pot with a splash of water over medium heat for 10–15 minutes.

Can I make it in a slow cooker?

Yes: skip the searing step, place the rubbed pork in a slow cooker, add 1 cup liquid, cover, and cook on LOW for 10–12 hours until it shreds easily. This works just as well and is more hands-off.

What's the most common mistake?

Pulling the pork too early when it's not tender enough (usually around 160–180°F). Push it to 190–205°F—the extra time breaks down fat and collagen into gelatin, making it actually shred instead of just falling apart unevenly.

Can I freeze it?

Yes: cool completely, portion into freezer-safe containers or bags, and freeze for up to 3 months. Thaw in the fridge overnight and reheat in a pot with a little water over medium heat.

What should I serve with it?

Creamy coleslaw is traditional and essential—it cuts the richness and adds cool crunch. Pickles, cornbread, baked beans, or potato chips round out the meal.

Can I use a different cut of pork?

Pork shoulder is ideal because its fat and collagen render into tender, juicy meat. Pork butt (which is the upper shoulder) works identically; avoid leaner cuts like pork loin or tenderloin, which won't shred properly.