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BBQ Pulled Pork Sandwiches

BBQ Pulled Pork Sandwiches

Wholesome Cove
Slow-cooked pork shoulder rubbed with a smoky spice blend, shredded to tender perfection, and piled onto toasted brioche buns with homemade BBQ sauce and creamy coleslaw for the ultimate American comfort food sandwich.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 sandwiches
Calories 520 kcal

Equipment

  • Slow cooker - 6 quart / 5.7 litre or larger; preferred method for hands-off cooking
  • Dutch oven - Heavy oven-safe pot with lid; for the oven method (optional)
  • Cast iron skillet - Or heavy-bottomed skillet; for searing the pork before slow cooking
  • Large mixing bowl - For mixing the dry rub and tossing shredded pork in sauce
  • Bear claw meat shredders - Or two forks; for shredding the cooked pork
  • Small saucepan - For simmering the homemade BBQ sauce
  • Measuring cups and spoons - For accurate rub and sauce measurements
  • Tongs - For handling the raw and cooked pork safely
  • Cutting board - Large enough to hold the pork shoulder while resting and shredding
  • Instant-read thermometer - To verify internal temperature reaches 195-205°F (90-96°C) for optimal shredding
  • Aluminum foil - For resting the pork after cooking
  • Ladle or spoon - For skimming excess fat from the cooking liquid

Ingredients
  

For the Pork and Dry Rub

  • 4-5 lbs bone-in pork shoulder - 1.8-2.3 kg; also called pork butt or Boston butt
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper - optional, for heat
  • 1 tablespoon extra virgin olive oil - for searing; optional but recommended

For the Cooking Liquid

  • 1/2 cup apple cider vinegar - 120 ml
  • 1/2 cup chicken broth - 120 ml; or water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon liquid smoke - optional but adds great depth of flavor

For the BBQ Sauce

  • 1 cup ketchup - 240 ml; or use 1.5 cups / 360 ml store-bought BBQ sauce instead of making from scratch
  • 1/4 cup apple cider vinegar - 60 ml
  • 3 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper - to taste

For the Sandwiches

  • 8 brioche sandwich buns - or potato rolls; slightly sweet buns hold up best to the saucy pork
  • 1 cup coleslaw - 240 ml; storebought or homemade; optional but highly recommended
  • pickled jalapeños or dill pickle slices - optional, for garnish

Instructions
 

  • Combine the brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, kosher salt, black pepper, and cayenne (if using) in a small bowl. Stir until evenly blended with no clumps, then taste a small pinch and adjust salt or spice level before applying to the meat.
  • Pat the pork shoulder completely dry with paper towels, rub olive oil all over the surface, then press the entire dry rub generously onto every side. For best results, wrap and refrigerate overnight or for at least 2 hours to allow the flavors to penetrate deeply.
  • Heat a cast iron skillet over medium-high heat until very hot, then sear the pork shoulder on all sides for 2-3 minutes per side until a deep brown crust forms. Transfer the seared pork to the slow cooker insert.
  • Whisk together the apple cider vinegar, chicken broth, Worcestershire sauce, and liquid smoke (if using), then pour the mixture around the base of the pork in the slow cooker without pouring over the top. The liquid should reach about 1 inch (2.5 cm) up the sides of the meat.
  • Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the pork reaches an internal temperature of 195-205°F (90-96°C) and shreds effortlessly. Alternatively, braise in a covered Dutch oven at 300°F (150°C) for 4-5 hours.
  • During the last hour of cooking, combine all BBQ sauce ingredients in a small saucepan and bring to a gentle simmer over medium heat. Reduce to low and simmer for 15-20 minutes, stirring occasionally, until slightly thickened; taste and adjust seasoning as needed.
  • Transfer the cooked pork to a large cutting board and rest for 10-15 minutes, reserving 1/2 cup (120 ml) of the cooking liquid. Using two forks or bear claw shredders, pull the pork into long thin strands, discarding any large pieces of fat or bone.
  • Transfer the shredded pork to a large bowl, pour the BBQ sauce over it, and toss to coat, starting with about 3/4 of the sauce. Add a few tablespoons of the reserved cooking liquid to keep the pork moist and flavorful.
  • Butter the cut sides of the brioche buns and toast in a skillet or under the broiler for 1-2 minutes until golden. Pile a generous portion of sauced pulled pork onto the bottom bun, top with coleslaw and pickled jalapeños or pickles if desired, and serve immediately.

Notes

  • Use bone-in pork shoulder: The bone releases gelatin and marrow during the long cook, adding richness and depth. Bone-in cuts are also more affordable than boneless.
  • Season the night before: Dry brining the rubbed pork overnight in the fridge draws out moisture that reabsorbs with the spice flavors, resulting in noticeably better-seasoned meat.
  • Don't skip the sear: Browning the pork before slow cooking builds a caramelized crust (Maillard reaction) that adds a savory depth impossible to achieve with slow cooking alone.
  • Cook to 195-205°F (90-96°C): Pork is food-safe at 165°F, but the collagen won't fully dissolve until 195-205°F. Push the temperature higher for meat that shreds effortlessly.
  • Save the cooking liquid: Reserve at least 1/2 cup of the slow cooker liquid to stir into the shredded pork. It adds significant moisture and amplifies the smoky flavor.
  • Store-bought BBQ sauce shortcut: If short on time, substitute 1.5 cups (360 ml) of your favorite store-bought BBQ sauce instead of making it from scratch.
  • Make ahead for parties: Cook and shred the pork up to 2 days in advance. Reheat gently in a slow cooker on Warm or on the stovetop with a splash of broth before serving.
  • Refrigerator storage: Store leftover pulled pork in an airtight container for up to 4 days. The flavor improves by day 2 as the pork absorbs more of the sauce.
  • Freezer storage: Freeze in 1-2 cup portions in airtight bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Instant Pot variation: Cook the seasoned pork on high pressure for 60-75 minutes with a 15-minute natural pressure release for the same tender result in a fraction of the time.

Nutrition

Serving: 1sandwichCalories: 520kcalCarbohydrates: 48gProtein: 38gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 780mgPotassium: 520mgFiber: 2gSugar: 18gVitamin A: 12IUVitamin C: 4mgCalcium: 6mgIron: 18mg
Keyword BBQ pulled pork sandwiches, comfort food dinner, homemade bbq sauce, pulled pork recipe, slow cooker pulled pork
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