Entrée: United States – Pulled Pork Sandwich

Serving Size: 8

Approximate Time

Prep 25 min

Cook 4 hrs 30 min

Additional 30 min

Total 5 hrs 25 min

Ingredients

4–5 lb (1.8–2.3 kg) bone-in pork shoulder (Boston butt)
2 tbsp (30 ml) yellow mustard (binder, optional)
1 tbsp (15 ml) neutral oil (for searing, optional)
2 tbsp (25 g) brown sugar (for rub)
1 tbsp (18 g) kosher salt (for rub)
2 tsp (4 g) smoked paprika or sweet paprika (for rub)
2 tsp (6 g) garlic powder (for rub)
2 tsp (6 g) onion powder (for rub)
1 tsp (2 g) freshly ground black pepper (for rub)
1 tsp (2 g) ground cumin (for rub)
1 tsp (2 g) chili powder (for rub)
1 / 4–1 / 2 tsp (0.5–1 g) cayenne pepper (optional, for rub)
1 cup (240 ml) apple cider or apple juice
1 / 2 cup (120 ml) apple cider vinegar
1 / 2 cup (120 ml) low-sodium chicken stock
1 cup (240 ml) barbecue sauce, plus more for serving
1 tbsp (15 ml) Worcestershire sauce (optional)
1 tbsp (15 g) brown sugar or honey (optional, to balance sauce)
8 soft sandwich buns or brioche rolls
2 tbsp (28 g) unsalted butter, softened (for toasting buns)
2 cups (200 g) prepared coleslaw
1 cup (120 g) dill pickle chips
Hot sauce, to taste (optional)

Instructions

Preheat oven to 300°F (150°C).
Make the dry rub: In a small bowl combine brown sugar, kosher salt, smoked paprika, garlic powder, onion powder, black pepper, cumin, chili powder, and cayenne (if using).
Prep the pork: Pat the pork shoulder dry. Trim any thick surface fat. Rub a thin layer of yellow mustard over the surface (optional), then coat evenly with all of the dry rub, pressing it on. For best flavor, refrigerate 30 minutes or up to overnight.
Optional sear: Heat the neutral oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until well browned, 8–10 minutes total. Remove the pot from heat.
Build the braise: Return the pork to the Dutch oven (or place in a roasting pan if you didn’t sear). Add the apple cider (or juice), apple cider vinegar, and chicken stock to the pot, pouring the liquid around the pork. Cover tightly with a lid or double layer of foil.
Cook low and slow: Roast until the pork is very tender and a probe slides in with little resistance, 3–4 1/2 hours. Internal temperature should be about 195–205°F (90–96°C). If the pan looks dry at any point, add 1/2 cup water.
Rest: Transfer the pork to a tray, tent loosely with foil, and rest 20–30 minutes.
Make the sauce: Skim excess fat from the pot juices. Bring the juices to a simmer on the stovetop and reduce by about half. Whisk in the barbecue sauce, Worcestershire, and brown sugar or honey (if using). Adjust seasoning to taste.
Pull the pork: Using two forks or gloved hands, shred the pork into bite-size strands, discarding large pockets of fat. Moisten with some of the warm sauce until juicy but not soupy.
Toast the buns: Spread cut sides with butter and toast in a hot skillet or under a broiler until golden.
Assemble: Pile pulled pork onto buns. Spoon over a little extra sauce, then top with coleslaw and pickle chips. Serve with hot sauce on the side.
Make-ahead and reheat: Store pulled pork and sauce separately, covered, up to 4 days in the refrigerator or 3 months in the freezer. Reheat gently with a splash of water or stock, then toss with sauce before serving.