SavePulled Pork Sandwiches
Low and slow pork shoulder, tangy vinegar sauce, piled on soft buns. Worth the wait.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $20.00 · $2.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 5 lb bone-in pork shoulder (also called pork butt)
- 3 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tbsp salt
- 1 tsp black pepper
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1 cup BBQ sauce (for serving)
- 10 pieces brioche buns
- 2 cup coleslaw (for topping)
Instructions
- 1
Combine brown sugar, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and pepper. Rub generously all over the pork shoulder.
5 lb bone-in pork shoulder3 tbsp brown sugar2 tbsp smoked paprika1 tbsp garlic powder1 tbsp onion powder1 tsp cumin1/2 tsp cayenne pepper1 tbsp salt1 tsp black pepper - 2
Place pork in slow cooker. Pour apple cider vinegar and chicken broth around the meat. Cook on LOW for 8 hours until pork is fall-apart tender and reaches 195-205°F internal temperature.
1/2 cup apple cider vinegar1/2 cup chicken brothLow and slow is the only way. Don't rush it on high — the texture won't be the same.
- 3
Remove pork and shred with two forks, discarding any large pieces of fat and the bone. Return to the slow cooker juices and toss. Let sit 15 minutes to absorb.
- 4
Pile pulled pork onto toasted brioche buns. Top with coleslaw and a drizzle of BBQ sauce.
10 pieces brioche buns2 cup coleslaw1 cup BBQ sauce
Pairs With
Lodi or Paso Robles Zinfandel
Big, jammy fruit and spice are born for BBQ
Rauchbier or smoked porter
Smoky malt echoes the pork's smokiness
Classic Southern sweet iced tea
The Southern classic — refreshing and sweet against smoky pork
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Outlaw country, Southern rock, and blues. Turn it up, crack a beer, fire up the grill.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Pork butt is pork shoulder — same thing, different name. Don't use pork loin.
- •For even better flavor, apply the dry rub the night before and refrigerate uncovered.
Substitutions
- pork shoulder → pork loin for leaner (but less tender) result
- apple cider vinegar → white vinegar
- BBQ sauce → Carolina-style vinegar sauce
Leftovers
Refrigerate up to 5 days. Freezes beautifully for up to 4 months. Reheat with a splash of broth.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
