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Pulled Pork Sandwich

This recipe guides you in preparing a classic pulled pork sandwich. A pork shoulder is seasoned with a flavorful dry rub, marinated, and roasted until incredibly tender with a crispy exterior. A quick, bright coleslaw is made to complement the rich pork. The finished pork is sliced and served piled high on brioche buns with the tangy slaw.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 6 hours 50 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2215.9 kcal

Equipment

  • 1 Roasting Pan with Rack
  • 1 Food Processor For making the rub paste
  • 2 Mixing Bowls For slaw dressing and combining ingredients
  • 1 Cutting Board For resting and slicing pork, prepping vegetables
  • 1 Mandoline For slicing carrots (use knife if unavailable)

Ingredients
  

Main

  • 1 boneless pork shoulder about 4 to 41/2 pounds
  • 4 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 cups light brown sugar
  • 1/4 cup paprika
  • 2 to 3 sprigs thyme leaves only
  • 4 cloves garlic
  • 1/4 cup red wine vinegar
  • Scant 1 tablespoon cayenne
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon whole-grain mustard
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 lemon juiced
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1/2 head savoy cabbage finely sliced
  • 1/2 head purple cabbage finely sliced
  • 2 green onions chopped
  • 2 carrots sliced on mandoline
  • Kosher salt and freshly ground black pepper
  • 6 brioche hamburger buns
  • 1/4 bunch flat-leaf parsley for garnish

Instructions
 

  • Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
  • Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.
  • Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.
  • While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.
  • To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley.

Notes

The dry rub acts as a dry brine, essential for penetrating the meat and creating a flavorful, crispy bark during roasting. Allow the pork to rest properly after cooking to retain maximum juiciness. For an extra crispy finish, briefly increase the oven temperature for the final stage if needed. The tangy, crunchy slaw provides a crucial balance to the rich, tender pork. Adjust the slaw's seasoning to your personal preference, especially the acidity and sweetness.