Pulled Pork Sandwiches
Carlos Mendez
@carlosmendezcooks
Prep
20 min
Cook
5.7 hrs
Total
6 hrs
Servings
8
Difficulty
Medium
Let's cook
Rub the night before
Mix the sugar, paprika, salt, pepper, garlic powder, and cayenne and coat the pork thoroughly. Refrigerate overnight uncovered.
Cook low and long
Cook at 300°F (150°C) in a covered pot with half the vinegar for 5–6 hours, until the internal temperature reaches 200°F (93°C).
💡Pull it at 200°F, not 145°F. Below 195°F the collagen has not broken down and it will not shred.
Rest before shredding
Rest 30 minutes in the pot. Shredding straight away loses a great deal of juice.
Shred and sauce
Pull the meat apart with two forks, discarding large fat pieces. Toss with the remaining vinegar, BBQ sauce, Dijon, and a few ladles of the defatted cooking liquid.
💡Adding cooking liquid back is what keeps it from drying out. Be generous.
Make quick slaw
Toss the cabbage with the mayonnaise, sugar, a splash of vinegar, salt, and pepper.
Build
Toast the buns, pile high with pork, top with slaw, and press the lid down.
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📝 Tips, swaps, and make-ahead notes
Cooked pulled pork keeps 4 days refrigerated and freezes for 3 months. Freeze it in its liquid rather than drained, or it reheats dry. The slaw on top is not a garnish — the acid and crunch cut the richness.
- •Slow cooker: 8 hours on low. Reduce the liquid on the stovetop afterwards.
- •Smoker: 250°F for 8 hours gives a bark that the oven cannot match.
- •Vinegar sauce: For Carolina style, skip the BBQ sauce and use vinegar, chilli flakes, and a little sugar.
Nutrition & Safety
Calories
688kcal
Protein
42g
Carbs
52g
Fat
34g
⚠️ Allergen & Safety Note
This recipe contains gluten, egg and mustard. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
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