Pulled Pork Sandwiches

By Melissa Clark

Pulled Pork Sandwiches
Andrew Scrivani for The New York Times
Total Time
3½ to 4½ hours, plus at least 1½ hours’ marinating and resting
Rating
5(2,959)
Comments
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This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon’s work.

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Ingredients

Yield:8 to 10 servings

    For the Pork

    • 1½teaspoons whole coriander seed
    • 1½teaspoons whole cumin seed
    • 1½teaspoons black peppercorns
    • 2¼teaspoons coarse kosher salt
    • 1½teaspoons dry mustard powder
    • 1½teaspoons chile powder
    • 3tablespoons dark brown sugar
    • 3½pounds boneless pork shoulder
    • Hamburger or brioche buns, for serving

    For the Barbecue Sauce

    • 1½cups ketchup
    • ¼cup packed dark brown sugar
    • 2tablespoons molasses
    • 2garlic cloves, minced or grated
    • ¼cup cider vinegar
    • 2tablespoons Worcestershire sauce
    • 2teaspoons sweet or hot paprika
    • 1teaspoon black pepper
    • 1teaspoon dry mustard powder
    • Pinch of cayenne
    • Dash of hot sauce, more to taste

    For the Slaw

    • 1small head green cabbage, outer leaves removed, shredded (about 1½ pounds)
    • ½small red onion, thinly sliced
    • 1large jalapeño, seeded if desired, thinly sliced
    • ¾cup mayonnaise
    • 2tablespoons cider vinegar
    • 2tablespoons extra-virgin olive oil
    • 1teaspoon coarse kosher salt
    • Black pepper
Ingredient Substitution Guide

Preparation

  1. Step 1

    Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.

  2. Step 2

    If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.

  3. Step 3

    Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)

  4. Step 4

    Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)

  5. Step 5

    Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.

  6. Step 6

    Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.

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Ratings

5 out of 5
2,959 user ratings
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Comments

Rory

Hi, being Australian I'm new to cooking pulled pork and I was wondering if I should cook this with a lid on? My meat is a 3kg (don't know what that is in pounds) pork shoulder with the bone in. I'm also thinking I may have to cook it longer. Any advice would be greatly appreciated!
Thank you.

TC outwest

Being a westerner - tried this and needed some tweeking. Better to cook the pork at a lower temp for longer - 250 to a temp of 190. Low and slow is better in tenderness and breakdown of collagen which helps it "pull". DON'T cover the meat. The outside becomes the "bark" and is awesome. . Covering it or cooking in a bag steams the meat - not the same. Slaw recipe is good. Sauce is run-of-the-mill. Too sweet, needs vinegar and heat to stand out.

Kim

What is the best way to double this recipe for a party? 2 3.5-pound pork shoulders, or 1 7-pound one? Could the meat be cooked in a slow cooker?

Alison

Didn't even make the bbq sauce, just ate it roasted with the spices (used pork butt) and it was delicious. My 8 year old even was clapping during the meal LOL!

Sadie

Holy mother of easy and delicious offerings! I wish I had come across this recipe 10 years ago. I'm so happy that I've found it now. I followed a commenters directions to broil the meat after I pulled it apart, and that was fabulous.

Ellen Kindall

I've made this recipe over and over again and it is great every time! I do recommend doing lower and slower for longer. The last two times I have cooked this, it doesn't pull apart/shred as much as I would like it to, and the meat sort of seizes up in large, lean parts. I would recommend cooking at 250 for 4-6 hours instead of 300 degrees for 3-4. The slaw recipe is awesome, I double the jalapeño for more crunch and heat. This BBQ sauce rocks - I also add a teaspoon of liquid smoke to it.

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