📝 About This Recipe
This ultimate comfort food features a pork shoulder rubbed in a smoky spice blend and slow-roasted until it falls apart at the touch of a fork. The richness of the meat is perfectly balanced by a house-made vinegar-based BBQ sauce and a crisp, refreshing apple cider slaw. Nestled inside a toasted, buttery brioche bun, this sandwich is a masterclass in the harmony of smoke, fat, acid, and crunch.
🥗 Ingredients
The Pork & Rub
- 5-7 pounds Bone-in Pork Butt (Shoulder) (excess fat trimmed to 1/4 inch thickness)
- 1/2 cup Brown Sugar (packed)
- 2 tablespoons Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Pepper (coarsely ground)
- 1/2 teaspoon Cayenne Pepper (optional for heat)
Carolina Vinegar Sauce
- 1.5 cups Apple Cider Vinegar
- 1/2 cup Yellow Mustard
- 1/4 cup Ketchup
- 1 teaspoon Red Pepper Flakes
The Slaw & Assembly
- 4 cups Green Cabbage (shredded)
- 1 Granny Smith Apple (julienned into matchsticks)
- 1/2 cup Mayonnaise
- 8-10 pieces Brioche Buns (split and buttered)
- 20 pieces Dill Pickle Slices (for garnish)
👨🍳 Instructions
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1
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne to create the dry rub.
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2
Pat the pork shoulder dry with paper towels. Generously coat the entire surface of the meat with the dry rub, massaging it into the crevices. For best results, let it sit in the fridge for at least 2 hours or overnight.
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3
Place the pork in a slow cooker or a heavy Dutch oven. If using a Dutch oven, add 1/2 cup of water or apple juice to the bottom to prevent scorching.
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4
Cook on 'Low' in the slow cooker for 8-10 hours, or in a 275°F (135°C) oven for 6-7 hours, until the internal temperature reaches 205°F and the bone slides out easily.
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5
While the pork cooks, whisk together the apple cider vinegar, mustard, ketchup, and red pepper flakes in a small saucepan over medium heat. Simmer for 5 minutes, then set aside to cool.
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6
Prepare the slaw by mixing the shredded cabbage and julienned apple with mayonnaise, a splash of apple cider vinegar, and a pinch of salt and sugar. Chill until ready to serve.
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7
Once the pork is finished, remove it from the heat and let it rest for 20 minutes before shredding. This allows the juices to redistribute.
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8
Remove the bone and any large chunks of excess fat. Using two forks, shred the meat into bite-sized pieces.
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9
Drizzle half of the prepared vinegar sauce over the shredded meat and toss gently to coat. Add more sauce to your preference.
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10
Toast the buttered brioche buns on a griddle or in a pan until golden brown and crisp on the edges.
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11
Heap a generous portion of the pulled pork onto the bottom bun.
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12
Top the pork with a spoonful of the chilled apple slaw and 2-3 pickle slices.
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13
Close the sandwich with the top bun and serve immediately while the pork is hot and the bun is toasted.
💡 Chef's Tips
Don't rush the process; the collagen in the pork needs time to break down at low temperatures to become tender. Always use a bone-in shoulder if possible, as the bone adds significant flavor and helps the meat cook more evenly. If you want a 'bark' (a crusty exterior), finish the pork in the oven uncovered for the last 45 minutes. Leftover pork freezes beautifully; store it in its own juices to keep it moist when reheating. Adjust the red pepper flakes in the sauce carefully—it builds heat as it sits!
🍽️ Serving Suggestions
Serve with a side of crispy sweet potato fries or thick-cut potato wedges. A cold, light lager or a hoppy IPA cuts through the richness of the pork perfectly. Sweet corn on the cob with lime butter is a classic summer pairing. For a non-alcoholic option, serve with extra-sweet iced tea with plenty of lemon. Baked beans with bacon bits round out the meal for a true BBQ feast.