Save Tender, slow-cooked pulled pork infused with tangy apple cider, piled high on soft buns and topped with crunchy slaw for a comforting, crowd-pleasing sandwich.
This recipe has been a hit with my family on busy weekends, offering a delicious and hands-off meal that everyone loves.
Ingredients
- Pork: 1 (4 lb / 1.8 kg) boneless pork shoulder pork butt trimmed of excess fat, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper (optional)
- Cooking Liquid: 2 cups (480 ml) apple cider (not vinegar), 1/2 cup (120 ml) apple cider vinegar, 1/4 cup (60 ml) chicken or vegetable broth, 2 tbsp brown sugar, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce
- Sandwich Assembly: 8 soft sandwich buns or brioche rolls, 2 cups (200 g) coleslaw (store-bought or homemade), 1/2 cup (120 ml) barbecue sauce (optional), 2 tbsp unsalted butter (for toasting buns optional)
Instructions
- Season Pork:
- In a small bowl combine salt black pepper smoked paprika garlic powder onion powder and cayenne pepper. Rub the mixture evenly over the pork shoulder.
- Prepare Pork:
- Place the pork in a slow cooker or Dutch oven.
- Make Cooking Liquid:
- In a separate bowl whisk together apple cider apple cider vinegar broth brown sugar Dijon mustard and Worcestershire sauce. Pour the liquid mixture over the pork.
- Cook Pork:
- Cover and cook on LOW for 6 8 hours or HIGH for 4 5 hours until the pork is very tender and shreds easily with a fork.
- Shred Pork:
- Remove the pork from the cooking liquid. Shred with two forks discarding any large pieces of fat.
- Combine:
- Optional Skim excess fat from the cooking liquid then return the shredded pork to the pot and toss with some of the juices for extra flavor.
- Toast Buns:
- Toast the sandwich buns lightly in a skillet with butter if desired.
- Assemble Sandwiches:
- Pile the pulled pork onto each bun top with coleslaw and drizzle with barbecue sauce if using. Serve immediately.
Save My family enjoys gathering around the table with these sandwiches especially during weekend football games.
Serving Suggestions
Serve with a crisp apple cider or a light lager and add pickles or thinly sliced apples for extra crunch.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the cooking liquid to keep the pork moist.
Variations
Swap brioche buns for whole wheat or gluten-free rolls. Add barbecue sauce or spicy mustard for different flavor profiles.
Save This pulled pork sandwich recipe is simple yet richly satisfying perfect for any occasion.
Recipe Q&A
- → What cut of pork is best for this preparation?
Boneless pork shoulder, also known as pork butt, is ideal due to its marbling which keeps the meat tender and moist during slow cooking.
- → Can the cooking liquid be adjusted for different flavors?
Yes, you can adjust ingredients like apple cider, brown sugar, or add different herbs and spices to customize the flavor profile to your liking.
- → Is it necessary to toast the buns before assembling?
Toasting buns adds a slight crispness and helps prevent them from becoming soggy from the pulled pork and slaw.
- → How can I add extra crunch to the sandwich?
Adding coleslaw or thin slices of apples or pickles on top provides a refreshing crunch and balances the rich pork.
- → Can this cooking method be used with other meats?
Yes, similar slow-cooking techniques work well with beef or chicken, though cooking times and liquid proportions may need adjustment.