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

Serving Size: 6

Approximate Time

Prep 25 min

Cook 4 hrs

Total 4 hrs 20 min

Ingredients

- 1 (4 lb) (1.8 kg) pork shoulder (Boston butt), bone-in or boneless, trimmed of excess fat
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (25 g) brown sugar
- 2 tbsp (30 ml) smoked paprika
- 1 tbsp (9 g) kosher salt
- 2 tsp (4 g) black pepper
- 2 tsp (6 g) garlic powder
- 1 tsp (3 g) onion powder
- 1/2 tsp (1 g) cayenne pepper (optional, for heat)
- 1 cup (240 ml) apple cider vinegar
- 1/2 cup (120 ml) ketchup
- 1/4 cup (50 g) packed brown sugar
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (optional)
- 1 tsp (2 g) red pepper flakes
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) butter (for finishing, optional)
- 6 large hamburger buns or brioche buns
- 6 dill pickle slices per sandwich (optional)

Coleslaw (sandwich topping and vegetable component)
- 4 cups (360 g) shredded green cabbage
- 1 cup (110 g) shredded carrots
- 1/3 cup (80 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) honey or granulated sugar
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) milk or buttermilk (to thin, optional)

Instructions

Short Description:
Slow‑cooked pork shoulder shredded and simmered in a tangy Georgia-style vinegar barbecue sauce, piled on toasted buns and topped with crisp coleslaw for a classic Southern main course.

Regional Notes:
This Georgia variation emphasizes a vinegar-forward barbecue sauce (apple cider vinegar–based) rather than a thick molasses-heavy sauce, reflecting coastal and inland Georgian barbecue traditions. The sandwich is finished with a bright, creamy slaw for texture and balance, making it a complete entree with protein, starch, and vegetable.

1. Preheat oven to 300°F (150°C) if using the oven method; for a slow cooker, skip this step.
2. In a small bowl, combine 2 tbsp (25 g) brown sugar, 2 tbsp (30 ml) smoked paprika, 1 tbsp (9 g) kosher salt, 2 tsp (4 g) black pepper, 2 tsp (6 g) garlic powder, 1 tsp (3 g) onion powder, and 1/2 tsp (1 g) cayenne pepper. Rub this spice mix all over the pork shoulder.
3. Heat 2 tbsp (30 ml) vegetable oil in a heavy ovenproof skillet or Dutch oven over medium-high heat. Sear the pork on all sides until browned, about 3–4 minutes per side. If using a slow cooker, you may brown in a skillet and transfer to the slow cooker.
4. Make the vinegar sauce: whisk together 1 cup (240 ml) apple cider vinegar, 1/2 cup (120 ml) ketchup, 1/4 cup (50 g) brown sugar, 2 tbsp (30 ml) Worcestershire sauce, 1 tsp (5 ml) hot sauce (if using), 1 tsp (2 g) red pepper flakes, 1 tsp (6 g) kosher salt, and 1/2 tsp (1 g) black pepper in a bowl.
5. Pour half the vinegar sauce (about 3/4 cup/180 ml) into the bottom of the Dutch oven or slow cooker; reserve the remaining sauce to finish the shredded pork. Add the seared pork, cover tightly with lid.
6. Cook low and slow: Oven method — place Dutch oven in preheated 300°F (150°C) oven and roast until pork is very tender and an instant‑read thermometer reads ~195–205°F (90–96°C) in the thickest part, about 4–5 hours. Slow cooker method — cook on LOW for 8–9 hours or HIGH for 5–6 hours until pork is fall‑apart tender.
7. While pork cooks, make the coleslaw: in a bowl combine 4 cups (360 g) shredded cabbage and 1 cup (110 g) shredded carrots. Whisk 1/3 cup (80 ml) mayonnaise, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (15 ml) honey or sugar, 1/2 tsp (3 g) kosher salt, 1/4 tsp (1 g) black pepper, and 1 tbsp (15 ml) milk or buttermilk to thin if desired. Toss dressing with cabbage mixture and refrigerate until assembly.
8. When pork is done, transfer to a large cutting board or bowl and let rest 10 minutes. Using two forks or meat claws, shred the pork, discarding any large pieces of excess fat. Measure shredded pork weight if desired — expect about 2.5–3 lb (1.1–1.4 kg) usable shredded meat from a 4 lb shoulder.
9. Return shredded pork to the Dutch oven or slow cooker. Stir in the reserved vinegar sauce and 2 tbsp (30 ml) butter (optional) and simmer on low for 10–15 minutes to meld flavors and warm through. Taste and adjust seasoning with more vinegar, sugar, or salt if needed — the sauce should be tangy with a hint of sweetness.
10. Split and toast 6 buns under a broiler or on a hot griddle until lightly browned. Spoon generous portions of pulled pork onto bottom buns (about 3/4 to 1 cup/180–240 g per sandwich), top with a scoop of coleslaw, and add pickle slices if using. Cap with top buns.
11. Serve each sandwich with additional vinegar sauce on the side and a simple green vegetable or potato chips if desired to round out the plate. Leftover pork keeps 3–4 days refrigerated and freezes well.