Entree: United States – Alabama (Southern United States) – Alabama Pulled Pork Sandwich

Serving Size: 6

Approximate Time

Prep 30 min

Cook 5 hrs

Total 5 hrs 30 min

Ingredients

- 1 (4 lb / 1.8 kg) bone-in pork shoulder (Boston butt), trimmed of excess fat
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) brown sugar, packed
- 1 tbsp (15 g) kosher salt
- 1 tbsp (8 g) smoked paprika
- 1 tsp (3 g) freshly ground black pepper
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1/2 tsp (1.5 g) dry mustard (mustard powder)
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1 cup (240 ml) low-sodium chicken broth or water
- 1/2 cup (120 ml) apple cider vinegar (for braising)
- 6 sturdy hamburger buns or brioche buns
- 6 dill pickle slices (optional)

Alabama white sauce (makes about 1 1/4 cups)
- 1 cup (240 ml) mayonnaise
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 g) prepared horseradish
- 1 tsp (4 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (4 g) sugar
- 1–2 tsp (5–10 ml) hot sauce (optional)

Vinegar sauce alternative (makes about 3/4 cup)
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 ml) water
- 2 tbsp (25 g) brown sugar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (1 g) crushed red pepper flakes (adjust to taste)

Coleslaw (makes about 3 cups)
- 4 cups (about 12 oz / 340 g) shredded green cabbage
- 1 cup (about 4 oz / 115 g) shredded carrot
- 1/4 cup (40 g) thinly sliced red onion
- 1/3 cup (80 ml) mayonnaise
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper

Instructions

Short Description:
Slow-cooked pulled pork shoulder piled on a sturdy bun and finished with Alabama white sauce (a peppery mayonnaise-based sauce) or an optional tangy vinegar sauce, served with crisp coleslaw for texture and balance.

Regional Notes:
This is the Alabama-style pulled pork sandwich: pork shoulder slow-cooked until shreddable and commonly dressed with Alabama white sauce — a mayonnaise, vinegar, and black pepper sauce distinct to northern Alabama — or, optionally, a vinegar-based sauce for a sharper finish. Serving the pork with coleslaw on or alongside the bun reflects typical Southern barbecue structure.

1. Mix the rub: in a small bowl combine brown sugar, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, dry mustard, and cayenne (if using).
2. Pat the pork shoulder dry and rub the vegetable oil over it. Massage the spice rub all over the pork, pressing it into crevices. Let rest at room temperature 30 minutes (or refrigerate up to overnight, covered).
3. Preheat oven to 300°F (150°C). Heat a large Dutch oven over medium-high heat. When hot, sear the pork on all sides until deeply browned, 3–4 minutes per side. Remove pork and set aside.
4. Pour 1 cup (240 ml) chicken broth and 1/2 cup (120 ml) apple cider vinegar into the Dutch oven, scraping up browned bits. Return the pork to the pot, fat side up. Cover tightly and transfer to the oven.
5. Slow-cook in the oven until the pork is very tender and a thermometer reads 195–205°F (90–96°C) in the thickest part, about 4 to 5 hours for a 4 lb (1.8 kg) shoulder. Alternatively, cook in a slow cooker on low for 8–9 hours with the same liquids.
6. While the pork cooks, make the Alabama white sauce: whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, salt, black pepper, sugar, and hot sauce (if using). Chill until serving.
7. If using the vinegar sauce alternative, combine apple cider vinegar, water, brown sugar, salt, black pepper, and crushed red pepper flakes in a jar and shake until sugar dissolves. Taste and adjust heat or sweetness.
8. Prepare the coleslaw: in a large bowl toss shredded cabbage, carrot, and red onion. Whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth, then toss with vegetables just before serving. Chill if not serving right away.
9. When pork is done, remove from oven and transfer to a cutting board. Let rest 10–15 minutes, then use two forks to shred the meat, discarding large chunks of fat and the small bone if present. Skim or reserve cooking liquid; add 1/2 cup (120 ml) of the strained cooking liquid to the shredded pork if you want moister meat, or use less for a drier texture.
10. Warm buns briefly under the broiler or on a griddle. To assemble each sandwich: pile 3/4 to 1 cup (about 4–6 oz / 115–170 g) shredded pork on the bottom bun, drizzle 1–2 tbsp (15–30 ml) Alabama white sauce or 1–2 tbsp (15–30 ml) vinegar sauce over the pork, top with a generous spoonful of coleslaw, add a pickle slice if desired, and cap with the top bun.
11. Serve hot with extra white sauce and vinegar sauce on the side, and a simple Southern side such as baked beans or potato salad if desired.