Pulled Pork Sandwich

The smell of slow-cooked pork filling the whole house is one of those things that makes a Saturday feel like an event. My roommate walked in from a run, actually stopped mid-sentence, and asked what restaurant I was secretly running. When I told her it was just pork shoulder in the slow cooker, she looked at me like I had revealed some kind of kitchen magic.

I made these for a Super Bowl party a few years back and watched three grown men basically hover over the slow cooker for the final hour. They kept pretending to check the score, but really they were just waiting for that moment when the pork finally gives up and starts falling apart. Now it is not a real gathering without that pork smell working everyone into a hunger frenzy.

Ingredients

• 1.5 kg boneless pork shoulder: This cut has the perfect fat ratio to stay juicy through eight hours of cooking
• 2 tsp kosher salt: Essential for penetrating deep into the meat
• 1 tsp black pepper: Freshly cracked makes a huge difference
• 1 tbsp smoked paprika: This is where all that beautiful smoky flavor comes from
• 2 tsp garlic powder: More consistent than fresh garlic for long cooking times
• 2 tsp onion powder: Adds a sweet savory base layer
• 1 tsp ground cumin: Earthy warmth that complements the pork
• 1 tsp dried oregano: Brings a subtle herbaceous note
• 1 tbsp brown sugar: Caramelizes slightly and helps with bark formation
• 120 ml apple cider vinegar: Cuts through the richness and helps tenderize
• 240 ml chicken broth: Keeps everything moist during the long cook
• 240 ml barbecue sauce: Toss the pork in this at the end for that classic sticky finish
• 6 soft sandwich buns: Brioche or potato buns hold up beautifully
• Coleslaw and dill pickles: That crunch and acid cut through the rich meat perfectly

Instructions

Mix the rub:

Combine all the spices and brown sugar in a small bowl until everything is evenly distributed

Season the pork:

Rub the spice mixture thoroughly into every surface of the pork shoulder, pressing it in firmly

Start the cook:

Place the seasoned pork in your slow cooker and pour the vinegar and broth around the sides

Let it work:

Cover and cook on low for 8 hours until the pork shreds apart with almost no pressure

Shred and strain:

Move the pork to a large bowl, use two forks to shred it, and discard any large pieces of fat

Sauce it up:

Skim the fat from the cooking liquid, return the shredded pork to the slow cooker, and toss with barbecue sauce for 10 more minutes

Build the sandwiches:

Pile the sauced pork high onto buns and add your favorite toppings

Save

My dad called me mid-bite on his first pulled pork sandwich and I had to put him on speaker just so I could keep eating. There is something about that combination of tender pork, tangy sauce, and soft bread that makes people forget their manners entirely. Phone calls can wait when a sandwich this good is happening.

Making It Smoky

A few drops of liquid smoke in the broth will transform this into something that tastes like it came from a restaurant smoker. I discovered this trick during winter when firing up the smoker was not happening, and honestly the results were close enough that I still do it sometimes.

Serving Ideas

Crispy fries or a bright fresh salad help balance all that rich meat. I have also put leftovers on tacos, nachos, and even pizza crusts. The pork is versatile enough that basically anything works.

Make Ahead Strategy

This recipe actually benefits from being made a day ahead. The flavors deepen and you can easily skim off all the hardened fat from the top before reheating.

• Freeze portions in freezer bags for up to three months
• Reheat gently with a splash of broth or water
• The texture holds up beautifully through freezing and thawing

Save

There is something deeply satisfying about a recipe that rewards patience so generously. Eight hours later, your house smells amazing and you have the makings of a perfect Sunday.

Recipe FAQs

→ What cut of meat works best for tender results?

Pork shoulder, also known as Boston butt, is ideal because its marbling and connective tissue break down during slow cooking, creating tender, shreddable meat that stays moist and flavorful.

→ Can I make this without a slow cooker?

Yes, you can cook the seasoned pork in a Dutch oven at 150°C (300°F) for 3-4 hours covered, until tender. Keep the lid on to retain moisture and check periodically.

→ How do I know when the pork is ready to shred?

The pork is done when it pulls apart easily with a fork and offers no resistance. This typically happens after 8 hours on low in a slow cooker or when the internal temperature reaches 205°F.

→ What toppings complement this sandwich?

Crisp coleslaw adds refreshing crunch and contrast, while dill pickle slices provide tangy brightness. Extra barbecue sauce lets everyone adjust sweetness and smokiness to their preference.

→ How should I store and reheat leftovers?

Store cooled shredded pork in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove or microwave, adding a splash of broth or sauce if needed.

→ Can I use the leftovers for other meals?

Absolutely—leftovers work wonderfully in tacos, piled onto nachos, scattered over pizza, or mixed into macaroni and cheese for a smoky, protein-packed twist.