Making A Pulled Pork Sandwich

Pulled pork sandwiches are a staple of American barbecue. The rich, smoky flavor of slow-cooked pork, paired with a tangy, flavorful sauce, and topped with fresh coleslaw, all sandwiched between two soft buns, makes for a mouth-watering meal that is hard to beat. While the process of making pulled pork may seem daunting to home cooks, with the right approach, it’s entirely achievable. This guide will walk you through everything you need to know, from selecting the perfect cut of meat to preparing the best toppings and serving suggestions, ensuring you have all the tools to create the ultimate pulled pork sandwich.

Why Pulled Pork?

Pulled pork is one of those meals that is worth the time and effort. It’s a dish that’s deeply rooted in barbecue culture, with different regions of the United States having their own twists on the recipe. Whether you’re looking for a Southern-style pulled pork sandwich drenched in vinegar-based sauce or a Kansas City version that’s a bit sweeter, the versatility of pulled pork makes it an excellent dish to experiment with.

Not only is pulled pork packed with flavor, but it’s also cost-effective. Pork shoulder, the most commonly used cut for pulled pork, is an inexpensive cut of meat that can serve a crowd. It’s also incredibly forgiving. Thanks to its high-fat content and the low-and-slow cooking method, the pork becomes tender and succulent, making it almost impossible to dry out.

What Cut of Pork to Use?

When making pulled pork, the cut of meat you use is essential. The most traditional cut is pork shoulder (sometimes called pork butt or Boston butt), which comes from the upper part of the pig’s front leg. It’s a well-marbled, tough cut that becomes incredibly tender after slow cooking.

Pork shoulder contains a good amount of fat and connective tissue, which renders down during the cooking process, giving you that melt-in-your-mouth texture you want for pulled pork. The two main types of pork shoulder are:

• Boston Butt — This is the upper part of the shoulder. It’s a thicker cut and usually has more marbling.
• Picnic Shoulder — This is the lower part of the shoulder, which includes more connective tissue and a layer of skin. It’s slightly tougher than Boston butt but still works perfectly for pulled pork.

While you could use other cuts of pork like loin or tenderloin, they don’t have the fat content necessary for pulled pork and are more prone to drying out.

Essential Ingredients for Pulled Pork Sandwiches

Here’s a breakdown of the essential ingredients you’ll need to make a classic pulled pork sandwich, with quantities listed in both U.S. and metric measurements.

For the Pulled Pork

Ingredient	U.S. Measure	Metric Measure
Pork Shoulder (Boston Butt)	4-5 lbs	1.8-2.3 kg
Brown Sugar	2 tbsp	25 g
Paprika	2 tbsp	15 g
Salt	2 tsp	10 g
Black Pepper	1 tsp	5 g
Onion Powder	1 tsp	5 g
Garlic Powder	1 tsp	5 g
Cumin	1 tsp	5 g
Cayenne Pepper (optional)	1/2 tsp	2 g
Apple Cider Vinegar	1/2 cup	120 ml
Chicken Broth	1/2 cup	120 ml
Barbecue Sauce (store-bought or homemade)	1 cup	240 ml

For the Sandwich Assembly

Ingredient	U.S. Measure	Metric Measure
Sandwich Buns	8 buns	8 buns
Coleslaw (optional but recommended)	2 cups	475 g
Dill Pickles (optional)	To taste	To taste

Step-by-Step Guide to Making Pulled Pork

1. Prepping the Pork Shoulder

The first step to great pulled pork is creating a flavorful rub for the meat. The rub will form a delicious crust or “bark” on the outside of the pork as it cooks.

• Rub Ingredients — Combine the brown sugar, paprika, salt, pepper, onion powder, garlic powder, cumin, and cayenne pepper (if you like a bit of heat).
• Seasoning the Pork — Pat the pork shoulder dry with paper towels and generously apply the rub all over the meat. Make sure to cover every inch of the surface. Once seasoned, let the pork sit at room temperature for 30 minutes, or refrigerate it overnight for even more flavor penetration.

2. Choosing Your Cooking Method

There are three main methods for cooking pulled pork: smoking, slow cooking (in a crockpot), or roasting in the oven. Each method has its merits, but for the sake of simplicity, we’ll focus on the oven and slow cooker methods, which are the most accessible for home cooks.

Oven Method

1. Preheat the oven — Set your oven to 300°F (150°C).
2. Prepare the cooking liquid — In a small bowl, combine the apple cider vinegar and chicken broth. This will add moisture and enhance the flavor as the pork cooks.
3. Roasting the pork — Place the pork shoulder in a large roasting pan or Dutch oven. Pour the vinegar and broth mixture around the pork, then cover tightly with aluminum foil or a lid.
4. Slow roast — Cook the pork in the oven for about 4-5 hours or until it reaches an internal temperature of 195°F (90°C). This ensures that the connective tissue has broken down, and the meat is tender enough to pull apart.
5. Rest and shred — Once the pork is done, remove it from the oven and let it rest for 30 minutes. Then, using two forks, shred the meat. Discard any large pieces of fat.

Slow Cooker Method

1. Sear the pork (optional but recommended) — Searing the pork before slow cooking helps develop a deeper flavor. Heat a tablespoon of oil in a large skillet over medium-high heat and sear the pork on all sides until browned.
2. Transfer to slow cooker — Place the seared pork into the slow cooker and pour the apple cider vinegar and chicken broth mixture around it.
3. Cook on low — Set the slow cooker to low and cook for 8-10 hours, or until the pork is fork-tender.
4. Shred the pork — Remove the pork from the slow cooker and shred it with two forks.

3. Adding the Sauce

Once your pork is shredded, the next step is to add the sauce. You can either use a high-quality store-bought barbecue sauce or make your own. If you prefer to make your own, here’s a simple barbecue sauce recipe:

Homemade Barbecue Sauce Recipe

Ingredient	U.S. Measure	Metric Measure
Ketchup	1 cup	240 ml
Brown Sugar	1/4 cup	50 g
Apple Cider Vinegar	1/4 cup	60 ml
Worcestershire Sauce	1 tbsp	15 ml
Dijon Mustard	1 tbsp	15 g
Smoked Paprika	1 tsp	5 g
Garlic Powder	1/2 tsp	2 g
Black Pepper	1/2 tsp	2 g

1. Combine all the ingredients in a saucepan over medium heat.
2. Bring to a simmer and cook for 10-15 minutes until slightly thickened.
3. Taste and adjust seasoning as needed.

Once the sauce is ready, mix it into the shredded pork, adding enough to coat the meat thoroughly but not so much that it becomes overly saucy. You want the sauce to complement the pork, not overpower it.

Perfecting the Sandwich Assembly

With your pulled pork ready, it’s time to assemble the sandwich. Here’s how you can build the perfect pulled pork sandwich:

1. Toasting the Buns

Toasting the sandwich buns helps prevent them from getting soggy and adds a nice crunch to each bite. Simply brush the cut sides of the buns with a bit of butter and toast them on a hot skillet or under the broiler for a few minutes until golden brown.

2. Adding the Pulled Pork

Pile a generous portion of pulled pork onto the bottom half of each bun. Don’t be shy – you want a hearty sandwich, so make sure you’re getting plenty of that tender, flavorful pork in there.

3. Optional Toppings

While the pulled pork is the star of the show, toppings can take your sandwich to the next level. Here are a few ideas:

• Coleslaw — The crunch of fresh coleslaw paired with the rich, tender pork creates an amazing texture contrast. You can either use a vinegar-based slaw for a tangy bite or a creamy mayo-based slaw if you prefer something richer.
• Pickles — Dill pickles provide a tangy crunch that cuts through the richness of the pork.
• Onions — Sliced red onions or pickled onions add a nice sharpness to balance out the sweetness of the barbecue sauce.

4. Serve and Enjoy

Once your sandwich is assembled, it’s ready to be served! Pulled pork sandwiches pair wonderfully with a variety of sides, such as baked beans, corn on the cob, potato salad, or even a simple green salad for a lighter option.

Tips for Success

Here are a few additional tips to ensure your pulled pork sandwich turns out perfect every time:

• Don’t rush the cooking process — Pulled pork is all about low and slow. Whether you’re using the oven or a slow cooker, don’t try to speed things up by raising the temperature. Patience is key to achieving that tender, fall-apart texture.
• Use a meat thermometer — The best way to ensure your pork is cooked to perfection is by using a meat thermometer. The internal temperature should be around 195°F (90°C) for optimal tenderness.
• Make it ahead of time — Pulled pork is one of those dishes that tastes even better the next day. If you’re making it for a party or gathering, consider cooking the pork the day before and reheating it with a bit of extra sauce when you’re ready to serve.
• Freeze leftovers — Pulled pork freezes beautifully. Store any leftovers in an airtight container and freeze for up to three months. When you’re ready to enjoy it again, simply thaw and reheat with a little broth or sauce to moisten it back up.

Variations on the Classic Pulled Pork Sandwich

Once you’ve mastered the basics of pulled pork, there’s plenty of room for creativity. Here are a few fun variations you can try:

• Carolina-Style — In North Carolina, pulled pork sandwiches are often served with a tangy vinegar-based sauce. Swap out the barbecue sauce for a mixture of apple cider vinegar, red pepper flakes, and a bit of sugar.
• Sweet and Spicy — If you like your pulled pork with a kick, add more cayenne pepper to your rub and mix some hot sauce into the barbecue sauce. For a sweet contrast, add a drizzle of honey.
• Hawaiian-Style — Top your pulled pork with grilled pineapple slices and a sweet teriyaki sauce for a tropical twist.

Conclusion

Creating a pulled pork sandwich at home may seem like a long process, but the results are more than worth the effort. With the right cut of meat, a flavorful rub, and a little bit of patience, you can recreate the smoky, savory goodness of a classic pulled pork sandwich in your own kitchen. Whether you stick to tradition or put your own spin on it, pulled pork is a versatile and crowd-pleasing dish that is sure to impress. Enjoy your ultimate pulled pork sandwich adventure, and don’t be afraid to get creative with your flavors and toppings!