📝 About This Recipe
Experience the soul of American BBQ with this tender, melt-in-your-mouth pulled pork that balances smoky sweetness with a tangy vinegar kick. We start with a hand-rubbed pork shoulder, slow-roasted until it shreds with a mere touch of a fork, then pile it high on toasted brioche. Topped with a crisp, cooling coleslaw, this sandwich is a masterclass in texture and bold, rustic flavors that bring the roadside smokehouse right to your kitchen.
🥗 Ingredients
The Pork and Rub
- 4-5 pounds Pork Butt (Shoulder) (bone-in preferred for flavor)
- 1/4 cups Brown Sugar (packed)
- 2 tablespoons Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Kosher Salt
- 1 tablespoon Black Pepper (coarsely ground)
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
The Braising Liquid & Sauce
- 1 cup Apple Cider Vinegar (divided use)
- 1/2 cup Apple Juice
- 2 tablespoons Yellow Mustard
- 1/2 cup Ketchup
Assembly
- 8 pieces Brioche Buns (split and buttered)
- 4 cups Cabbage Slaw Mix (shredded green and red cabbage)
- 1/2 cup Mayonnaise (for the slaw)
- 1 jar Dill Pickle Chips (for topping)
👨🍳 Instructions
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1
In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne to create your 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 every crevice.
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3
If using a slow cooker, place the seasoned pork inside. If using an oven, place it in a heavy Dutch oven.
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4
Mix 1/2 cup of apple cider vinegar with the apple juice and pour it into the bottom of the pot around the pork (not over it, to keep the rub intact).
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5
Cover tightly and cook on LOW for 8-10 hours (slow cooker) or in a 275°F (135°C) oven for 6-7 hours until the internal temperature reaches 202°F and the meat is falling apart.
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6
While the pork cooks, prepare the slaw by mixing the shredded cabbage with mayonnaise, 2 tablespoons of vinegar, and a pinch of salt. Refrigerate until serving.
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7
Once the pork is done, remove it from the pot and let it rest on a cutting board for 20 minutes, loosely covered with foil.
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8
While the meat rests, skim the fat off the cooking liquid left in the pot. Whisk in the ketchup, mustard, and remaining vinegar to create a finishing sauce.
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9
Using two forks, shred the pork into bite-sized pieces, discarding the bone and any large pieces of excess fat.
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10
Toss the shredded pork with 1 cup of the prepared finishing sauce until well coated and glistening.
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11
Toast the buttered brioche buns in a skillet over medium heat until golden brown and crisp.
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12
Heap a generous portion of pork onto the bottom bun, top with a pile of cold slaw, add 3-4 pickle chips, and close the sandwich.
💡 Chef's Tips
Don't rush the rest; letting the meat sit for 20 minutes ensures the juices redistribute so the pork stays moist. For a smokier flavor without a grill, add 1 teaspoon of liquid smoke to the braising liquid. Always shred the pork while it is still warm; once it cools completely, the fat congeals and it becomes much harder to pull. If you prefer a crispier texture (carnitas style), spread the shredded pork on a baking sheet and broil for 3-5 minutes before saucing.
🍽️ Serving Suggestions
Serve with a side of sweet potato fries or thick-cut potato wedges. Pair with a cold, crisp Lager or a sweet iced tea with lemon. A side of pit-style baked beans or grilled corn on the cob completes the BBQ experience. Offer extra vinegar-based sauce on the side for those who like it 'Carolina Style'.