Pulled Pork Sandwich Recipe

Few dishes embody American comfort food quite like a Pulled Pork Sandwich. It’s smoky, tender, juicy pork that’s been slow-cooked until it practically falls apart, then shredded and drenched in tangy, sweet, and spicy barbecue sauce, piled high on a soft bun. Whether served at a summer cookout, a cozy weekend lunch, or a football tailgate, pulled pork sandwiches are always a hit.

Originating from the American South, this dish is steeped in barbecue tradition, where low-and-slow cooking transforms a humble cut like pork shoulder into something unforgettable.

It’s incredibly versatile — delicious on its own, even better when topped with creamy coleslaw or pickles, and completely customizable with regional BBQ sauces like Carolina vinegar, Kansas City molasses-based, or Texas-style spicy.

This recipe gives you everything you need to make tender, flavorful pulled pork in your oven or slow cooker, and build the ultimate pulled pork sandwich from scratch. It’s the kind of meal that smells amazing while cooking, tastes even better, and is perfect for leftovers.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 6 to 8 hours (slow cooker) or 3 to 4 hours (oven)
• Total Time: 6.5 to 8.5 hours
• Servings: 8 large sandwiches
• Calories per sandwich: ~500–600 kcal (depending on toppings and buns)

Ingredients

For the Pulled Pork:

• 4–5 lb (1.8–2.2 kg) pork shoulder (aka pork butt or Boston butt), boneless or bone-in
• 2 tablespoons olive oil (for searing if using oven)
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup chicken broth or water
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 1 ½ teaspoons salt
• 1 teaspoon black pepper

Dry Rub (optional but recommended):

• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne (optional for heat)

BBQ Sauce (store-bought or homemade):

• 1 ½ cups barbecue sauce (use your favorite brand or homemade – recipe below)

Homemade BBQ Sauce (Optional)

• 1 cup ketchup
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon molasses
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Mix all ingredients in a saucepan and simmer for 10 minutes.

For the Sandwich:

• 8 soft sandwich buns or brioche rolls
• Optional toppings:
  • Creamy coleslaw
  • Pickles
  • Red onions
  • Jalapeños
  • Extra BBQ sauce

Step-by-Step Directions

Step 1: Season the Pork

1. In a small bowl, mix all dry rub ingredients.
2. Pat the pork shoulder dry with paper towels and coat it evenly with the dry rub. Massage it in well.

Step 2: Sear the Pork (Optional for Oven Method)

3. Heat olive oil in a large Dutch oven or skillet over medium-high heat.
4. Sear the pork on all sides until browned, about 2–3 minutes per side. This adds depth of flavor.

Step 3: Choose Your Cooking Method

Slow Cooker Method:
5. Place sliced onions and garlic at the bottom of the slow cooker.
6. Place pork on top. Add broth, Worcestershire, vinegar, and brown sugar.
7. Cover and cook on low for 8 hours or high for 4–5 hours, until fork-tender.

Oven Method:
5. Preheat oven to 325°F (165°C).
6. In a large Dutch oven, place onions, garlic, broth, vinegar, Worcestershire, and brown sugar.
7. Place pork inside, cover tightly with a lid or foil.
8. Bake for 3.5 to 4 hours, until very tender and shreds easily.

Step 4: Shred the Pork

9. Remove pork and let it rest for 10–15 minutes.
10. Using two forks, shred the pork into strands. Remove excess fat.

Step 5: Sauce It Up

11. Toss the shredded pork with BBQ sauce (add as much as you like).
12. Let the pork simmer with the sauce on low heat for 10–15 minutes for deeper flavor.

Step 6: Assemble the Sandwich

13. Toast the sandwich buns lightly if desired.
14. Pile the pulled pork high on each bun.
15. Add toppings like coleslaw or pickles.
16. Serve warm with napkins — it’s gonna get messy!

Why You’ll Love This Recipe

• Incredibly tender and juicy — thanks to low-and-slow cooking.
• Packed with flavor — a perfect balance of smoky, sweet, tangy, and savory.
• Make-ahead friendly — perfect for meal prep, parties, or family dinners.
• Customizable — change up the sauce, toppings, or cooking method.
• Feeds a crowd — economical and filling for gatherings.

Tips & Variations

Tips:

• Let the pork rest before shredding — this keeps it juicy.
• Skim off excess fat from the cooking juices before using them.
• Toast the buns to prevent sogginess and add texture.
• Don’t rush the cooking process — low and slow is key to tenderness.

Variations:

• Carolina Style: Use vinegar-based BBQ sauce and top with tangy slaw.
• Spicy Texan: Use chipotle BBQ sauce and sliced jalapeños.
• Asian-Inspired: Toss pork in hoisin-sriracha sauce and serve in steamed buns.
• Sliders: Use mini buns for party-size pulled pork sliders.

Serving Suggestions

• Classic Side Dishes: Coleslaw, baked beans, corn on the cob, pickles, potato salad.
• Beverages: Iced tea, lemonade, or cold beer.
• For Leftovers:
  • Make pulled pork tacos or nachos.
  • Add to mac and cheese or baked potatoes.
  • Use in wraps or quesadillas.

Conclusion

Pulled Pork Sandwiches are a true celebration of flavor and simplicity. The richness of the slow-cooked pork combined with the tang of barbecue sauce and the softness of the bun creates an unforgettable mouthful. It’s a must-try dish that delivers every time — whether for a summer picnic, holiday meal, or weeknight dinner. With endless variations and universal appeal, this recipe deserves a regular spot in your kitchen.

Frequently Asked Questions (FAQ)

Q1: Can I use pork loin instead of pork shoulder?
You can, but pork loin is leaner and may be drier. Pork shoulder is better for shredding.

Q2: Can I make this in an Instant Pot?
Yes! Pressure cook on high for about 60–70 minutes, natural release for 15 minutes.

Q3: How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Q4: What’s the best bun for pulled pork?
Brioche or potato rolls are great — they’re soft, slightly sweet, and hold up well.

Q5: Can I make this recipe ahead of time?
Absolutely. Pulled pork actually tastes better the next day after flavors meld.