Pulled Pork Sandwich
Few comfort foods are as satisfying as a Pulled Pork Sandwich. Tender, slow-cooked pork shoulder that’s been seasoned, shredded, and smothered in barbecue sauce, then piled high on a soft bun—it’s smoky, savory, and a little tangy, with just the right amount of sweetness.
This dish is a staple of Southern barbecue and has made its way into kitchens around the world. Traditionally, pulled pork is cooked low and slow over wood smoke, but you can achieve the same melt-in-your-mouth tenderness using an oven, slow cooker, or Instant Pot.
Whether you’re hosting a backyard cookout, tailgating, or just craving a hearty sandwich, pulled pork is a crowd-pleaser that can be made ahead and served in big batches. Let’s dive into making the perfect pulled pork sandwich.
Ingredients (Serves 8–10 Sandwiches)
For the Pork
- 4–5 lb (1.8–2.3 kg) pork shoulder (pork butt), bone-in or boneless
- 3 tbsp olive oil or vegetable oil
Dry Rub
- 2 tbsp brown sugar
- 1 tbsp paprika (smoked preferred)
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp black pepper
- 1 ½ tsp salt
- ½ tsp cayenne pepper (optional, for heat)
For Cooking
- 1 cup chicken broth (or apple cider)
- 1 large onion, quartered
- 4 cloves garlic, smashed
For Serving
- 2 cups barbecue sauce (store-bought or homemade)
- 8–10 soft sandwich buns (brioche or potato buns recommended)
- 2 cups coleslaw (optional, for topping)
- Pickles (optional, for garnish)
How to Make Pulled Pork Sandwiches
Step 1: Prepare the Pork
Trim excess fat from the pork shoulder, leaving a thin layer for flavor.
Pat dry with paper towels.
Rub with olive oil to help the seasoning stick.
Mix all dry rub ingredients and massage generously over the pork. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
Step 2: Slow Cook the Pork
Option 1: Oven (Traditional Method)
Preheat oven to 300°F (150°C).
Place pork in a roasting pan with onion, garlic, and chicken broth (or apple cider).
Cover tightly with foil and roast for 4–5 hours, until meat is fork-tender and shreds easily.
Option 2: Slow Cooker (Easy Method)
Place pork, onion, garlic, and broth in a slow cooker.
Cook on Low for 8–10 hours or High for 5–6 hours until tender.
Option 3: Instant Pot (Quick Method)
Place seasoned pork, onion, garlic, and broth in the pot.
Cook on High Pressure for 90 minutes, then natural release for 15 minutes.
Step 3: Shred the Pork
Remove pork from cooking liquid and place on a large cutting board.
Use two forks to shred into bite-sized pieces. Discard large chunks of fat.
Strain and reserve some of the cooking liquid.
Step 4: Sauce the Pork
Place shredded pork in a large bowl.
Stir in barbecue sauce and a splash of reserved cooking liquid for moisture.
Mix until juicy and evenly coated.
Step 5: Assemble the Sandwiches
Lightly toast buns for texture.
Pile pulled pork high on the bottom bun.
Top with coleslaw and pickles if desired.
Add extra drizzle of barbecue sauce.
Cap with the top bun and serve hot.
Chef’s Notes & Tips
Best cut of pork: Pork shoulder (also called Boston butt) is ideal because it’s marbled with fat that keeps it moist.
Make ahead: Pulled pork tastes even better the next day. Store in the fridge and reheat with a splash of broth or barbecue sauce.
Homemade sauce idea: Mix ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and smoked paprika for a quick barbecue sauce.
Serving ideas: Use pulled pork in tacos, nachos, quesadillas, or over baked potatoes.
Freezer-friendly: Pulled pork freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition Information (Per Sandwich, Approximate)
- Calories: 480 kcal
- Protein: 32 g
- Carbohydrates: 40 g
- Fat: 20 g
- Fiber: 3 g
- Sodium: 950 mg
- Sugars: 14 g
(Values vary depending on sauce and bun type.)
FAQs About Pulled Pork Sandwiches
- What’s the best pork cut for pulled pork?
Pork shoulder (also called pork butt or Boston butt) is best because it’s fatty and tenderizes beautifully when cooked slowly.
- Can I make pulled pork without barbecue sauce?
Yes. You can season with just dry rub and cook with broth, then serve with sauce on the side. Some people prefer a Carolina-style vinegar-based sauce instead.
- How do I keep pulled pork moist?
Shred while warm, mix with cooking liquid, and coat with barbecue sauce. When reheating, always add a splash of broth or sauce.
- Can I use beef or chicken instead of pork?
Yes. Beef chuck roast works well for “pulled beef,” and boneless chicken thighs or breasts can be used for “pulled chicken.”
- What are the best sides for pulled pork sandwiches?
Classic sides include coleslaw, baked beans, potato salad, mac and cheese, cornbread, or pickles.
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