Pulled Pork Sandwich

The aroma hit me before I even opened the front door, that unmistakable sweet smoky scent that makes neighbors wander over asking what's cooking. My old slow cooker has seen better days, the ceramic bowl is stained with countless meals, but for pulled pork, it's absolutely perfect. There is something magical about throwing a cheap, tough cut of meat into a pot and having it transform into something that makes people's eyes light up.

Last summer, I made this for a backyard gathering and watched my usually quiet neighbor Mike go back for thirds. He stood there, sauce on his chin, nodding slowly between bites. That is the moment I knew this recipe was something special, the kind of food that makes conversations happen around the serving platter.

Ingredients

• Pork shoulder: This cut has the perfect fat content to break down into tender, juicy shreds
• Smoked paprika: The secret ingredient that gives that authentic smoky depth without a smoker
• Apple cider vinegar: Cuts through the richness and helps break down the connective tissue
• Brown sugar: Balances the vinegar and creates a beautiful caramelized crust on the meat
• Chicken broth: Keeps everything moist during those long, slow hours of cooking
• Barbecue sauce: Toss the shredded pork at the end for that sticky, finger-licking finish

Instructions

Mix the dry rub:

Combine all the spices in a small bowl until they are evenly blended

Season the pork:

Pat the meat dry and press the spice mixture into every surface, getting into all the nooks and crannies

Start the slow cook:

Place the seasoned pork in your slow cooker and pour the liquids around the base, not directly over the meat

Cook low and slow:

Cover and let it go on low for 8 hours until the pork is so tender it practically falls apart on its own

Shred the meat:

Move the pork to a large bowl and use two forks to pull it apart, removing any large pieces of fat

Sauce it up:

Skim the fat from the cooking juices, return the shredded pork to the cooker, and toss with your favorite barbecue sauce

Build the sandwiches:

Pile the sauced pork high onto soft buns and add whatever toppings make your heart happy

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This recipe has become my go-to for new parents, families dealing with illness, or just because it is Tuesday. Something about slow-cooked meat feels like a hug in food form, the kind of comfort that says someone cared enough to tend a pot for eight hours.

Making It Your Own

Experiment with different spice blends, add a chipotle pepper for heat, or swap the vinegar for bourbon. The method is forgiving, and the pork will reward your creativity with tender, flavorful results every single time.

Beyond The Sandwich

This meat is incredibly versatile. Use it for nachos, stuffed baked potatoes, or even atop a crisp salad. The flavor profile works in so many directions that you will never get bored with the leftovers.

Serving Suggestions

Creamy coleslaw adds the perfect crunch and cool contrast to the warm, saucy meat. A few pickles on the side cut through the richness and brighten every single bite. Keep plenty of napkins nearby because eating pulled pork properly should be a wonderfully messy experience.

• Toast your buns lightly before piling on the meat
• Keep a bottle of extra sauce on the table for those who like it saucy
• Make extra because this disappears faster than you expect

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There is something profoundly satisfying about transforming an inexpensive cut of meat into something that gathers people around the table. This is the kind of food that makes memories, one deliciously messy sandwich at a time.

Recipe FAQs

→ What cut of pork works best for pulled pork?

Pork shoulder, also known as Boston butt, is the ideal cut. It has enough marbling and connective tissue to break down during slow cooking, resulting in tender, moist meat that shreds easily.

→ Can I make this without a slow cooker?

Yes, you can cook the pork in a Dutch oven at 150°C (300°F) for 3–4 hours until tender. The result will be similar, though you may need to add more liquid to prevent drying.

→ How long does pulled pork keep in the refrigerator?

Properly stored in an airtight container, leftover pulled pork will keep for 3–4 days in the refrigerator. It also freezes well for up to 3 months.

→ What sides pair well with pulled pork sandwiches?

Classic sides include potato chips, coleslaw, baked beans, potato salad, or a fresh green salad. The crunch and acidity balance the rich, tender pork beautifully.

→ How can I add more smoky flavor?

Add a few drops of liquid smoke to the cooking liquid, or use more smoked paprika in the rub. You can also finish the pork on a grill for a few minutes to add charred, smoky notes.