Slow Smoked Pork Sandwich

Indulge in the ultimate comfort food with this exceptional Pulled Pork Sandwich recipe, bursting with rich, savory flavors from a meticulously crafted dry rub. Slow-cooked to perfection, the pork becomes incredibly tender, easily falling apart for a melt-in-your-mouth experience. This comprehensive guide will walk you through every step, ensuring you master how to make the best pulled pork sandwiches that will impress family and friends alike.

For nearly a decade, this has remained my undisputed Best Pulled Pork Recipe. Its luscious, shredded pork is phenomenal served between soft buns as a classic sandwich, but its versatility extends far beyond. Transform leftovers into crowd-pleasing nachos, hearty casseroles, or delicious tacos, making it an ideal choice for busy weeknights, game days, or casual gatherings. Prepare to elevate your home cooking with a recipe that consistently delivers on flavor and tenderness.

Pulled Pork Sandwiches topped with slaw on a round white plate.

Contents

Why You Must Make This Irresistible Pulled Pork

Perhaps you, like me, once hesitated to dive into the world of homemade pulled pork. My own reluctance stemmed from a general indifference to many store-bought BBQ sauces and a distaste for the artificial taste of liquid smoke often found in recipes. However, this particular recipe changed everything. It transformed me into a true pulled pork enthusiast, and here’s why you’ll love it too:

This specific pulled pork recipe is a game-changer. It’s guaranteed to convert even the skeptics and make you fall in love with this classic dish.
The incredible aroma that fills your kitchen as the pork slowly cooks for six hours is simply intoxicating. It’s a challenge not to sneak a taste (or several!) while shredding the perfectly tender meat.
Piled high on a soft bun and generously topped with a crisp, tangy coleslaw, these sandwiches are nothing short of marvelous – a symphony of textures and flavors.
The generous yield means plenty of leftovers, which freeze beautifully and can be reimagined into countless other delicious meals. Think savory Pulled Pork Dip, loaded tacos, or hearty quesadillas (discover more ideas below!).

The Anatomy of the Perfect Pulled Pork Sandwich

Crafting the ultimate pulled pork sandwich is an art, balancing rich, tender meat with complementary textures and flavors. Here’s a breakdown of the essential components that make this dish a true masterpiece:

The Star: Flavorful Pulled Pork: The foundation of our sandwich is the slow-cooked pork itself. Infused with a savory dry rub and then mixed with a tangy, vinegar-based BBQ sauce, it offers a harmonious blend of smoky, sweet, and tangy notes that are simply irresistible.
The Vehicle: A Soft, Sturdy Bun: A good bun is crucial. It needs to be soft enough to yield to each bite but sturdy enough to hold a generous mound of pork and toppings without falling apart. Brioche buns are a favorite for their richness, but classic hamburger buns or even sturdy rolls work wonderfully.
The Essential Topping: Coleslaw: While optional for some, a fresh, crisp coleslaw is a vital component for a truly balanced pulled pork sandwich. Its cool, creamy, and tangy crunch provides a refreshing counterpoint to the hot, rich pork, cutting through the richness and adding a delightful texture.
Extra Sauce for Drizzling: Offering extra BBQ sauce on the side allows everyone to customize their sandwich to their preferred level of sauciness.

What to Serve with Pulled Pork Sandwiches

While I adore the classic pairing of rich pulled pork with a fresh, crisp cabbage coleslaw, there are many other delightful side dishes that complement this dish beautifully. Here are some of our top recommendations to complete your meal:

Crisp Green Salads: A vibrant green salad dressed with a light vinaigrette, such as this refreshing Italian Chopped Salad, offers a fresh contrast to the savory pork.
Cornbread or Muffins: Classic corn muffins or a slice of warm cornbread are perfect for soaking up every last bit of delicious sauce.
Creamy Corn Pudding: For a comforting and slightly sweet side, try a luscious Corn Pudding Recipe.
Roasted Vegetables: Healthy and flavorful, Garlic Parmesan Roasted Green Beans add a touch of freshness and a vibrant crunch.
Classic Macaroni and Cheese: Nothing says comfort like a side of cheesy, baked Macaroni and Cheese, pairing wonderfully with the robust flavors of the pork.
Hearty Potato Salads: A creamy Potato Salad with Green Beans or a classic deli-style potato salad are always crowd-pleasers.
Baked Beans: Sweet and smoky baked beans are a quintessential barbecue side and pair perfectly with pulled pork.
Pickles and Onions: A simple platter of dill pickles and sliced red onions can add a sharp, briny kick that cuts through the richness of the meat.

Best Pulled Pork Recipe topped with coleslaw on a white plate with pickles.

Ingredient Notes for the Ultimate Pulled Pork

Success in this pulled pork recipe hinges on understanding the role of each ingredient. Here’s a closer look at what you’ll need and why it matters:

Kitchen Staples: You’ll start with everyday pantry heroes like Kosher Salt, Freshly Ground Black Pepper, Brown Sugar, Ketchup, Paprika, and Garlic Powder. These form the aromatic and flavorful base of both the rub and the sauce. Paprika adds color and a subtle sweetness, while garlic powder provides a foundational savory note.
Dry Mustard: This potent spice is crucial for adding a sharp, tangy piquancy to the meat. It complements the richness of the pork beautifully and provides a depth of flavor often associated with classic BBQ.
Pork Shoulder Roast (Boston Butt): A 6-pound pork shoulder roast, often called a Boston butt, is the absolute best cut for pulled pork. It’s marbled with plenty of fat and connective tissue, which might seem counterintuitive, but it’s exactly what you need. During the long, slow cooking process, this fat renders down, moistening the meat, and the connective tissue breaks down into gelatin, resulting in incredibly tender, succulent pork that truly “falls apart.” Leaner cuts like pork tenderloin will dry out and won’t achieve the same desirable texture or flavor.
Cider Vinegar: Made from fermented apple cider, this vinegar is sweeter and less harsh than other varieties like white vinegar. It provides the essential tangy backbone for our homemade BBQ sauce, balancing the richness of the pork and other sweet/savory components.
Yellow or Brown Mustard: Both varieties contribute a classic mustardy tang and subtle spice to the BBQ sauce, enhancing its complexity. Yellow mustard is milder, while brown mustard offers a bit more kick.
Garlic Cloves (Smashed): Fresh garlic, when smashed and simmered in the BBQ sauce, infuses it with an unmistakable pungent and aromatic flavor that is far superior to garlic powder in this context.
Cayenne Pepper: This is your customizable heat element. Start with a smaller amount and adjust to your personal heat tolerance. It adds a gentle warmth and zing to the sauce, elevating the overall flavor profile without overpowering the pork.

Expert Tips for Flawless Pulled Pork Sandwiches

Making truly spectacular pulled pork is all about attention to detail. With a generous 6-pound Boston butt roast, you’re bound to have delicious leftovers, so these tips cover everything from cooking to creative meal planning:

PRO-Tip: The Coleslaw Debate: Coleslaw is, in my opinion, a fabulous topping for pulled pork sandwiches, offering a cool, creamy, and tangy crunch that perfectly contrasts the hot, rich barbecue pork. My husband might disagree (he prefers it on the side!), but don’t knock it until you try it! Its refreshing quality cuts through the richness beautifully.
Choosing the Right Bun: While any regular hamburger bun or even sandwich bread will work, a tender brioche bun is my absolute favorite “vehicle” for BBQ pork. Its slight sweetness and richness elevate the entire sandwich experience.
Mastering the Sauce: This recipe features a unique, flavor-packed sauce made right in the pan with the pork drippings. This ensures every piece of shredded pork is coated in its own delicious essence. If you have a cherished store-bought or homemade BBQ sauce, feel free to offer it as an additional topping on the side, or simply use more of the pan sauce for extra sauciness.
Embrace the Leftovers: A big batch of pulled pork offers endless possibilities. It makes phenomenal tacos – simply layer the shredded pork with your favorite fixings like cheddar cheese, crisp lettuce, diced tomatoes, and salsa onto warm tortillas.
Beyond Tacos: Don’t stop there! Use leftover pulled pork to create delectable burrito bowls, cheesy quesadillas, loaded nachos, healthy lettuce wraps, or any favorite casserole where you might typically use chicken or ground beef. It’s a fantastic way to add new life to your meals.
Freezing for Future Feasts: To freeze leftover pulled pork, combine the pork with enough sauce to coat it thoroughly. Transfer this mixture into a freezer-safe Ziploc bag, remove as much excess air as possible, and label it with the date. It will stay delicious in the freezer for up to 3 months.
Refrigeration Guidelines: Pulled pork can be safely stored in the refrigerator for 3-4 days. Always ensure proper handling by refrigerating it within 2 hours of cooking and never leaving it out on the counter longer than that.
Achieving Perfect Tenderness: The key to fall-apart pulled pork is “low and slow” cooking. Don’t rush it. The pork is truly done when it offers little resistance and can be easily shredded with two forks. Using a Dutch oven with a tight-fitting lid helps trap moisture, ensuring a juicy result.
Doneness Test: You can also use a meat thermometer; pork shoulder is ideally shredded when it reaches an internal temperature of 195-205°F (90-96°C). This allows the connective tissues to fully break down.

Frequently Asked Questions About Pulled Pork

What is the best cut of meat for pulled pork?

For truly exceptional pulled pork, you’ll want a cut of pork with a good amount of fat and connective tissue. The pork shoulder is ideal, offering two primary cuts perfect for shredding: the picnic roast or, more commonly, the Boston butt. The long, slow cooking process is essential as it allows the fat to render, keeping the meat moist, and the tough connective tissue to break down into tender, gelatinous goodness. While you can use a leaner cut like pork tenderloin, it simply won’t yield the same incredibly rich flavor or succulent, fall-apart texture due to its lower fat content.

How do you make pulled pork?

The process begins with a flavorful rub. You can either purchase a quality ready-made rub or easily create my simple dry rub recipe. Generously rub this mixture all over your pork roast, then cover it with plastic wrap and refrigerate for at least an hour, or ideally, overnight. This extended time allows the rub to deeply penetrate the meat, acting like a dry brine that infuses flavor and helps tenderize. For oven cooking, plan for approximately 6 hours at 300ºF (150ºC) in a covered Dutch oven, plus a short resting period. The key is “low and slow” – the pork is done when it’s effortlessly shreddable with two forks. Alternatively, pulled pork can be made in a slow cooker, typically requiring 5-6 hours on high or 10-11 hours on low.

How do you shred cooked meat?

Once your pork is cooked and has cooled slightly to a manageable temperature, transfer it to a large cutting board. Cut the roast into a few larger chunks to make it easier to handle. Then, using two forks, pull the meat in opposite directions. Continue this process until all the meat is shredded to your desired consistency. Be sure to discard any large, obvious pieces of fat. An alternative, though less commonly tested by me, involves using a stand mixer fitted with the paddle attachment. Place the still-warm meat (cut into uniform pieces) into the mixer bowl and mix on a low setting. As pieces shred to the desired size, remove them and continue mixing until all the pork is perfectly shredded. I personally prefer leaving a few slightly larger pieces for varied texture, but you can keep pulling for a finer shred.

Can I use a smoker for this recipe?

Absolutely! While this recipe focuses on oven-roasting for convenience, the dry rub and sauce are perfectly suited for a smoker. Smoking will add an incredible depth of flavor that’s hard to replicate in an oven. Follow your smoker’s guidelines for pork shoulder, aiming for a consistent low temperature (e.g., 225-275°F or 107-135°C) until the internal temperature reaches 195-205°F (90-96°C) and the meat is fall-apart tender. The total cooking time will vary depending on your smoker and the size of your roast, but it could range from 8-12 hours or more.

How can I make the BBQ sauce spicier?

If you prefer a hotter kick, you have several options. The simplest is to increase the amount of cayenne pepper in the sauce recipe. You can also add a pinch of red pepper flakes during the simmering process, or a dash of your favorite hot sauce at the end. For a smoky heat, a tiny amount of chipotle powder can be a great addition. Always taste as you go and adjust to your preference!

Pulled Pork Sandwiches

Prep Time
30 minutes

Cook Time
7 hours

Total Time
7 hours 30 minutes

Yield
12 servings

Perfect pulled pork adapted from Tyler Florence

Ingredients

Dry Rub:

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons kosher salt
6-pound Pork shoulder roast

Cider-Vinegar Barbecue Sauce:

1 ½ cups cider vinegar
1 cup yellow or brown mustard
½ cup ketchup
⅓ cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
½-1 teaspoon cayenne
½ teaspoon freshly ground black pepper
Pan drippings from the pork

Instructions

Mix together the rub ingredients (paprika, garlic powder, brown sugar, dry mustard, kosher salt) then sprinkle and thoroughly rub this mixture all over the pork shoulder roast. Cover the rubbed pork and refrigerate for a minimum of 1 hour, or ideally, allow it to marinate overnight for maximum flavor penetration.
Preheat your oven to 300ºF (150ºC). Carefully place the seasoned pork roast into a heavy, oven-safe Dutch oven with a tight-fitting lid. Roast in the preheated oven for approximately 6 hours, or until the pork is incredibly tender and easily falls apart when prodded with a fork.
While the pork is slowly roasting, begin preparing the flavorful cider-vinegar barbecue sauce.
In a medium saucepan, combine the cider vinegar, mustard (yellow or brown), ketchup, packed brown sugar, smashed garlic cloves, kosher salt, cayenne pepper (adjust to taste), and freshly ground black pepper. Bring the mixture to a gentle simmer over medium heat and cook for 10 minutes, stirring occasionally, until the brown sugar has completely dissolved and the sauce has slightly thickened.
Remove the saucepan from the burner and allow the barbecue sauce to cool down to room temperature. This helps the flavors meld and prevents it from thinning too much when added to the hot pork.
Once the pork is done cooking and is fall-apart tender, carefully remove the Dutch oven from the oven. Let the pork rest in the pot for about 10 minutes before proceeding. This allows the juices to redistribute, ensuring maximum moisture.
After resting the pork, remove it from the Dutch oven. Pour about a half-cup of very hot water into the pan with the drippings. Use a whisk to scrape up all the flavorful crusts and juices from the bottom of the pan. Pour these rich pan drippings into the saucepan with your prepared barbecue sauce and cook for an additional 5 minutes over low heat to combine and slightly reduce.
While the pork is still warm (but cool enough to handle), place it on a large cutting board. Using two sturdy forks, begin pulling the meat apart in opposite directions. As you shred, remove and discard any large pieces of visible fat.
Transfer the shredded pork into a large mixing bowl. Pour about half of the prepared barbecue sauce over the pork. Stir thoroughly to ensure all the pork pieces are evenly coated with the savory sauce.
To serve your delicious pulled pork sandwiches, spoon a generous amount of the sauced pork mixture onto the bottom half of each hamburger bun. For an authentic experience and added crunch, top with a spoonful of coleslaw, if desired. Serve the remaining barbecue sauce on the side for those who prefer extra sauciness.

Notes

If your pan drippings appear excessively fatty for your preference, you can easily use a fat separator to remove some of the excess fat before incorporating them into your sauce. A fat separator is a versatile kitchen tool that also proves incredibly useful for making rich turkey gravy or other pan sauces.

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