Perfectly Pulled Pork Sandwiches: Tender, Juicy, and Packed with Flavor
This slow-cooked pulled pork sandwich features tender pork shoulder seasoned with a smoky spice rub, cooked low and slow to perfection, and served on soft brioche buns with a side of crunchy coleslaw.
Equipment
- Smoker or Oven
- Meat Thermometer
- Basting Brush
- Tongs
- Aluminum foil
- Forks for Shredding
Ingredients
Pulled Pork
- 5 lbs pork shoulder (pork butt)
- 1/4 cup paprika
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 2 cups barbecue sauce (vinegar-based or tomato-based, depending on preference)
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth (for basting)
- 8 brioche buns
- 2 cups coleslaw (optional)
Instructions
- Preheat your smoker or oven to 250°F.
- Mix all dry spices together to create the spice rub. Rub generously over the pork shoulder.
- Place the pork in the smoker or oven. Cook for 6-8 hours, basting occasionally with a mixture of apple cider vinegar and chicken broth.
- Use a meat thermometer to check for an internal temperature of 195°F to ensure the pork is fully tender.
- Remove the pork from the heat, let rest for 20 minutes, then shred using two forks.
- Mix the shredded pork with your choice of barbecue sauce.
- Toast the brioche buns and pile the pork on top. Optionally, add coleslaw for crunch.
- Serve immediately and enjoy!
Notes
Be sure to maintain moisture by basting the pork occasionally. Adjust the spice levels based on your heat preference, and experiment with different barbecue sauces for varied flavors.
Nutrition
Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 6gCholesterol: 90mgSodium: 1100mgPotassium: 500mgFiber: 2gSugar: 12gVitamin A: 1000IUVitamin C: 15mgCalcium: 80mgIron: 3mg
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