Pulled Pork Sandwich

Total Time:
6 hr 50 min
20 min
3 hr
3 hr 30 min

6 to 8 servings

  • 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
  • Coleslaw:
  • 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

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.

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    158 Reviews
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    Adding the drippings to the barbecue sauce made it too salty, probably from the rub. The receipt did not call for removing the fat from the drippings, but I did.
    I have made this about 10 times, after trial and error I have found the best way is to not use a rack, just buy a disposable foil pan, place the pork and marinade right in with a little bit of chicken stock, after an hour and a half cover with foil turn down the temp a bit and let it cook for like 5 hours, so yummy!! Doesn't even make it to sandwiches, we just eat it while we're pulling it
    Super Tender - Full of flavor - This is the best pulled pork I have ever had and really... it's not that much work. Everyone in my family loves this recipe and our friends always ask for the recipe.
    The rub/marinade is absolutely delicious. However, I am only giving this recipe 4 stars because of the cooking directions. A 4-5 pound pork roast, with or without the bone, can cook in 3.5 hours, but it will not be really tender. You can't rush it if you want it tender. So,I roasted the meat for 2 hours, uncovered, to develop some bark. Then, I poured the rest of the leftover rub over the top of the roast -- covered the roast tightly, and roasted it for another 2 hours and 15 mins. After 4 hours and 15 mins. of cooking time, it was really tender. Covering the roast for the last couple of hours really helped keep it moist.
    For those of you having trouble getting your pork to pull apart, ask your butcher to trim and cut the pork butt into 1 1/2 inch pieces. At the end of the cooking time, I promise your meat will pull apart easily with a fork or your fingers. I hope this helps.
    The flavor of this pork was very good. The meat was moist and tender. But, like other reviewers commented, this pork was not "pulled" pork. It could not have been pulled apart with two forks. We sliced it thinly and stacked it. I used smoked paprika which gave it a nice earthy flavor. I didn't make the cole slaw but just used raw shredded green cabbage, mayo with roasted poblano peppers and a little lime juice, and added some pickled jalapenos. I used an almost-4 pound pork butt and only used half the rub. I don't see how I could have gotten the entire amount of rub the recipe made on that 4-pound piece of meat. I took the remaining rub and froze it in a freezer bag. I will make this again, but if I truly want pulled pork I will either roast it for another couple of hours or use a slow cooker, even though that won't produce a nice crust.
    I loved the ingredients called for in the rub, however, the texture of the pork was not exactly what I had hoped for. I am not the most experienced pulled pork maker, so I am not really sure what I need to do to get a more juicy and "fall off the bone" result, but I have to say even though the texture wasn't perfect, the flavors were fantastic.
    The pork was just ok & the cooking time definitely needs to be increased. My other pulled pork recipe makes a juicy & delicious fall-apart pork and this recipe doesn't even compare. I would not attempt this one again.
    I made a couple of adjustments to the paste: less salt and cayenne and also used it on an 8 lb. pork shoulder and it was plenty. I cooked as recommended and tender but not "falling off the bone". May try the less heat/longer next time. The flavor was FANTASTIC and also ate it without a bun and no slaw, just meat and a definite do-over. Thanks Tyler!
    Awesome. The kids LOVE IT! I put mine in the slow cooker with the sauce ingredients & cover with water.
    the meat had great flavor, i ate it without the bun and it was fantastic. the coleslaw was amazing it had a nice flavor
    I have to say this is one of the most flavorful pork recipes I have ever made. After marinating in the fridge for a couple of hours I put it in the slow cooker and it was moist and delicious!!
    This recipe is delicious! I marinated my pork butt for 24 hours & cooked it at 275 for 7 hours - 5 hours with foil & 2 hours without foil. After it was done cook I placed the pork but on a cutting borad & while i had some paste on the bottom of the rack I mixed it with some water or chicken stock to make a juciy sauce and put it over the pork for more taste! The slaw dressing was amazing! This meal was such a hit with my family that even my sisters who HATE pork ate it & loved it!! I will be making this meal over and over again!
    This recipe gets 5 stars simply because of that paste rub. I marinated my pork shoulder (bone-in overnite and cooked it at 275 for 5 hours like the previous reviewer suggested. That paste rub...OMG...smelled so good, I couldn't wait to get it out of the oven. Meat was delicious, but I could have let it go at least another hour, maybe two. It wasn't quite as "shreddable" as I like it. Anyway, I made my own coleslaw (which is pretty similar to Tyler's. Results were great. I'm going to make for my book club next month, but I will plan on cooking it longer.
    The paste rub was delicious. I cooked it at 275* for 5 hours (until it reached approx. 190* internal temp It pulled apart like a dream. It was moist. It was delicious. I also chose a pork shoulder with the bone in.
    I prepared this for a camping trip, freezing it before heading out. The slaw dressing was prepared prior to leaving as well and then tossed with the cabbage, carrots, and green onions the night we prepared the sandwiches. Even reheated in a dutch oven, we were informed these pulled pork sandwiches were the best they'd ever had. Very, very tasty! Will be making it regularly!
    Awesome recipe - love the rub - definitely let it cook longer than Tyler says.
    Great tasting rub, but you have to roast for about 7 1/2 hours to get the fall apart "pulled pork." Maybe recipe should just be called Roasted Pork Sandwich...
    I started out with what I thought was a pork butt was actually pork for carnitas. So instead of getting wierded out, I continued the whole cooking process of the marinade. The meat was already cut in chunks so I new the roaster wouldn't work. So I did the marinade as directed. I chose to put it in the crock pot with a tiny bit of beef stock and it turned out amazing. I tweaked the cole slaw only by adding a little celery seed. Toasted up some hoagie rolls and watched my family tear it up. Just remember when you think you screwed up a recipe, if you're creative, you can find a way to make it work. This was so good my kids wants left overs for their lunch tomorrow. Ha, success. LOL...Also don't forget to pour those awesome cooking drippings right onto your sandwich. YUMMMMMY!
    I tried this last summer and I have used it over and over again, the marinade works beautifully on ribs as well. The pork is great on it's own so I usually save the sandwiches for left overs. Enjoy!
    This is a really good recipe. I love the flavors in the marinating paste. It helped to seal in the moisture while the meat cooked. I used a bone-in pork butt and let it cook slowly on the grill for about 5 hours (4.5lb pork butt. I cooked it about 350 and was able to just rub the meat between my fingers to pull it.
     I also made the cole slaw and received a lot of compliments.
     Thanks for the great recipes!
    Alright, made this the other night. Read previous reviews. I used 2 T of Salt and added all ingredients except the olive oil to the food processor so I could add only the olive oil needed. As far as temp goes, we did 300 degrees for 4.5 hours with a 4ish pound boston butt. It pulled nicely and was awesome! Next time we will drop the temp to 250 or 275 and go for a 6 hour cook. We just put the latest slab of dead pig in the fridge for an all day cook tomorrow!
    This was an excellent recipe. Easy to make. I used Hungarian paprika and the flavor was delicious. Also, shredded the pork. Leftovers are even better.
    This is a great recipe. We made this for a large party. Everyone loved it. Making it again today.
    Soooooo good! Easy to make also. One of our family's favorite
    It was hard to find pork shoulder, but I made it! This kind of meat melts like butter.
    Absolutely delicious! I have made these several times since finding them earlier this year. My husband says this rub is the best he's ever tasted. The slaw is the perfect compliment. YUMMY!
    I served this New Years Day and everyone went back for seconds. The pork was so moist and favorful. This will become my go to recipe from now on (and replace my other fav recipe). I had a 12 lb shoulder roast that I marinated all day. I covered the roast with parchment paper, sealing around all the edges, then covered it and slow roasted it for 14 hours, pulled it and kept it warm until ready to serve. Definitely a keeper! Tyler your the best!!!!
    I will be making this again this Sunday. The first one was such a hit, I had no leftovers. This was easy and the best I ever had. Thank you Tyler
    I marinade this overnight and place in the crockpot for a day on low. This is by far the best Pulled Pork Sandwich recipe ever! I get rave reviews whever I take it.
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